Lemon Curd Muffins
These lemon curd muffins are sweet and soft, filled with tart lemon curd, and topped with a crunchy classic streusel.
Equipment
- Stand mixer with paddle attachment optional
- 12-muffin pan
- Medium mixing bowl
- Small mixing bowl
- Double boiler
- Whisk
- Cling wrap
Ingredients
Lemon Curd
- 3 large egg yolks
- 100 g granulated sugar ½ cup
- ½ tablespoon lemon zest about 1 lemon
- 60 ml fresh lemon juice ¼ cup, about 2 lemons
- Pinch of salt
- 57 g unsalted butter 4 tablespoons, room temperature, cut into pieces
Lemon Muffins
- 240 g all-purpose flour 2 cups
- 1 teaspoon baking soda
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon milk powder optional
- 85 g unsalted butter 6 tablespoons, softened
- 150 g granulated sugar ¾ cup
- 1 tablespoon lemon zest about 2 lemons
- 2 large eggs room temperature
- 120 g plain Greek yogurt or sour cream ½ cup, room temperature
- 2 teaspoons pure vanilla extract
- 60 ml milk 4 tablespoons
- 60 ml fresh lemon juice 4 tablespoons
Streusel Topping
- 100 g granulated sugar ½ cup
- 60 g all-purpose flour ½ cup
- 4 tablespoons unsalted butter melted
Instructions
Make the lemon curd
- Cook the curd: In a double boiler over boiling water, whisk the egg yolks, sugar, zest, juice, and salt continuously until the mixture is thick like hollandaise or gravy (8–10 minutes).3 large egg yolks, 100 g granulated sugar, ½ tablespoon lemon zest, 60 ml fresh lemon juice, Pinch of salt
- Finish and chill: Off the heat, whisk in the butter until fully incorporated. Transfer to a small bowl, cover with cling wrap touching the surface, and refrigerate until set and firm.57 g unsalted butter
Make the muffins
- Mix dry, cream butter: Preheat the oven to 425°F. In a medium bowl, mix the flour, baking soda, baking powder, salt, and milk powder; set aside.240 g all-purpose flour, 1 teaspoon baking soda, 1½ teaspoon baking powder, ½ teaspoon salt, 1 tablespoon milk powder
- Cream butter: Beat the butter and sugar until light and fluffy (4–5 minutes).85 g unsalted butter, 150 g granulated sugar
- Add wet, then dry: Add the lemon zest, eggs, Greek yogurt, vanilla, milk, and lemon juice and mix until just combined. Add the dry ingredients and mix until evenly incorporated.1 tablespoon lemon zest, 2 large eggs, 120 g plain Greek yogurt or sour cream, 2 teaspoons pure vanilla extract, 60 ml milk, 60 ml fresh lemon juice
- Make the streusel
- Make the streusel: In a medium bowl, mix the flour, sugar, and melted butter with a fork until crumbles form.100 g granulated sugar, 60 g all-purpose flour, 4 tablespoons unsalted butter
Assemble and bake
- Fill the pan: Scoop the batter into the muffin liners about ¾ full (a 3-tablespoon cookie scoop helps).
- Top and bake: Distribute all the streusel over the muffins. Bake at 425°F for 5 minutes, then reduce to 350°F and bake 14–15 minutes more, until the tops are set and starting to golden.
- Fill with curd: When the muffins are cool, poke a hole in the top of each with a straw or small knife and pipe in the lemon curd (a piping bag or a zip-top bag with the corner cut off works). Replace the cut-out top to hide the hole, and enjoy.
Notes
No double boiler? Set a heat-safe bowl over a pot of shallow boiling water. Lemon curd burns easily over direct heat, so the double-boiler method is best.
Store at room temperature for up to 3 days (the streusel softens in a sealed container); freeze for up to 6 months. The two-temperature bake gives a higher oven spring and a taller muffin.
A previous version baked the curd into the batter, which was delicious but inconsistent (the curd sometimes melted away, leaving a hole). Filling the cooled muffins gives a reliable curd center.
Nutrition
Calories: 371kcalCarbohydrates: 51gProtein: 6gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 116mgSodium: 248mgPotassium: 50mgFiber: 1gSugar: 30gVitamin A: 414IUVitamin C: 2mgCalcium: 50mgIron: 1mg
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