Lemon Curd Muffins

5 from 1 vote

Let my Lemon Curd Muffins brighten your mornings with soft, fluffy, and citrusy goodness! Sweet and tangy in every bite, this pastry is the perfect muffin for spring. Enjoy for breakfast, brunch, or an afternoon treat! Who's grabbing one?

Prep Time15

Cook Time25

Lemon Curd20

Total Time1

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings: muffins

Calories: 377kcal

Author: Mike Cleavenger

Equipment

Ingredients

Lemon Curd

2 large lemons
5 egg yolks
½ cup granulated sugar
4 tablespoons unsalted butter cut into ½-inch cubes

Streusel Crumb Topping

6 tablespoons all-purpose flour
2 tablespoon granulated sugar
2 tablespoon brown sugar
2½ tablespoons unsalted butter melted
¼ teaspoon vanilla extract

Lemon Muffins

6 tablespoons butter room temperature
¾ cup sugar
1 lemon zested
2 eggs
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
⅔ cup sour cream
1½ cup all-purpose flour
1 tablespoon baking powder
½ teaspoon salt

Lemon Glaze

1 cup powdered sugar
1 tablespoon lemon juice
1 tablespoon milk

Instructions

Lemon Curd

Wash the lemon under cold running water and pat dry. Using a microplane, remove the yellow zest from the lemons. Cut and squeeze the lemons. You should have ⅓ cup of juice. Place a medium bowl with a mesh wire sieve near the stove. In a large bowl, whisk the yolks, sugar, lemon juice, and lemon zest.
Place over a saucepan of simmering water. Using a spatula, stirring often, cook the curd, until the mixture thickens, about 10 minutes. (An instant read thermometer will read 185°F/85°C.)
Strain the mixture through the wire sieve into a medium bowl. Whisk in the room temperature butter, one cube at a time.
Place a piece of plastic wrap directly onto the lemon curd and poke a couple of holes, allowing the heat to escape. Cool completely, transfer to a covered container, and refrigerate for up to 3 days.

Streusel Crumb Topping

Combine melted butter, flour, white sugar, brown sugar, and vanilla in a bowl. Mix with your hands until the crumble topping looks like small pebbles.

Lemon Muffins

Whisk together the melted butter, sugar, and lemon zest in a large mixing bowl. Then add in the eggs and vanilla and whisk to fully incorporate.
Stir in sour cream and lemon juice until combined.
In a separate bowl, combine all the dry ingredients. Fold the dry ingredients into the wet using a silicone spatula. Mix just until the flour is incorporated.
Place muffin liners into the muffin tin. Fill ¼ of the way up with the muffin batter and top with 1 tablespoon of lemon curd filling.
Take the rest of the muffin batter and top each muffin, enclosing the lemon curd inside. Top each muffin with the streusel topping and lightly press it into the muffin batter.
Place muffins in the center rack of the oven at 400°F/204°C. Bake for 10 minutes. Reduce the oven temperature to 375°F/190°C and continue baking for 15 minutes. Cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely.

Lemon Glaze

Combine powdered sugar, milk, and lemon juice in a bowl and whisk until smooth.
When muffins are completely cool, drizzle with the lemon glaze!

Notes

To save time use store-bought lemon curd.

Sour cream or Greek yogurt will give you a moist and tender muffin.

Overworking the batter will yield a tough muffin.

Cool the muffins completely before glazing them.

Use room temperature ingredients for the best results.

Nutrition