Lemon Curd Muffins topped with a crunchy streusel and finished with a sweet glaze are filled with smooth homemade lemon curd. These bright, zesty muffins make an easy dessert, breakfast, or snack for anyone who loves lemon.
Fresh lemon juice and grated zest in the batter, combined with a spoonful of lemon curd in the center, give these muffins an intense, refreshing lemon flavor.
Sweet and tangy, with a crunchy streusel and a soft, gooey filling, these muffins pair beautifully with a hot cup of coffee. They’re a cheerful, sunny treat to brighten cold mornings or any time you want a citrus pick-me-up.
How to make Lemon Curd Muffins?
The muffin batter and streusel topping are quick and straightforward to make. You can use store-bought lemon curd, but homemade curd is simple to prepare and has superior flavor.
You’ll need:
- All-purpose flour
- Sugar
- Unsalted butter
- Fresh lemon juice and grated lemon zest
- Eggs
- Greek yogurt
- Vanilla extract, baking powder, and baking soda
- Lemon curd (homemade or store-bought)
For the streusel, mix flour, granulated sugar, and brown sugar, then stir in melted butter until coarse crumbs form. Chill until ready to use.
For the batter, cream softened butter with sugar, then add eggs, lemon zest, Greek yogurt, lemon juice, and vanilla. Fold in the dry ingredients until just combined. The batter is then ready to fill the muffin cups.
How to Make Homemade Lemon Curd from Scratch?
Homemade lemon curd is tangy, creamy, and sweet, and comes together on the stove in about 10 minutes. It requires only four ingredients and a little attention while cooking.
You need:
- Egg yolks (they thicken the curd)
- Sugar
- Lemon juice and lemon zest
- Cold unsalted butter (for a silky texture)
Cook the curd gently, preferably in a double boiler to avoid curdling or burning. Whisk egg yolks, sugar, lemon zest, and lemon juice together, then cook over simmering water, stirring constantly until the mixture thickens, about 10 minutes. Remove from heat and whisk in the butter until smooth. Transfer to a jar and press plastic wrap directly onto the surface to prevent a skin. The curd will continue to thicken as it cools and will keep refrigerated for up to 10 days.
Lemon Curd Muffins
- Author: Vera Z.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Lemon Curd Muffins with a buttery streusel topping, drizzled with a sweet glaze, filled generously with lemon curd. Perfect for breakfast, snack, or dessert for lemon lovers.
Ingredients
Lemon Curd:
- 3 egg yolks
- 1/4 cup lemon juice
- 2 teaspoons lemon zest
- 6 tablespoons sugar
- 1/4 cup cold unsalted butter, cut into pieces
Streusel Crumb Topping:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 6 tablespoons melted unsalted butter
For the Muffins:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup unsalted butter, room temperature
- 3/4 cup sugar
- 2 eggs
- 2/3 cup Greek yogurt
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
For the Glaze:
- 3/4 cup powdered sugar
- 1–2 tablespoons milk or cream, as needed
Instructions
- Make the lemon curd ahead of time so it has plenty of time to cool and thicken. Whisk egg yolks, sugar, lemon zest, and lemon juice together in the top of a double boiler and cook over simmering water, stirring constantly until thickened, about 10 minutes.
- Remove from heat and whisk in the cold butter until smooth. Transfer to a jar and press plastic wrap directly against the surface to prevent a skin. Chill until set.
- Preheat the oven to 350°F (175°C). Line a 12-count muffin pan with paper liners.
- Whisk together flour, baking powder, baking soda, and salt; set aside.
- Beat the room-temperature butter until smooth, add sugar and beat until combined. Add eggs, vanilla, lemon zest, and Greek yogurt, mixing until just combined. Stir in lemon juice.
- Fold in the dry ingredients until combined, being careful not to overmix.
- Fill each muffin cup about half full with batter.
- Drop about 1 tablespoon of lemon curd into the center of each muffin, then cover with a thin layer of batter so cups are about 3/4 full. Top generously with streusel and gently press so it adheres to the batter.
- Bake for about 25 minutes, or until the muffins are set and the streusel turns golden brown.
- Whisk together powdered sugar and milk or cream to make the glaze. Drizzle over cooled muffins. Adjust consistency with more sugar or liquid as needed.