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Lemon Curd Muffins

Lemon Curd Muffins

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Indulge in the refreshing taste of Lemon Curd Muffins, a delightful treat perfect for any time of day. These muffins are filled with homemade lemon curd and topped with a sweet glaze, offering a burst of zesty flavor in every bite. Whether you’re enjoying them for breakfast, dessert, or as a snack, their light and fluffy texture combined with the creamy filling will leave you craving more. Easy to make and versatile enough to impress at gatherings or brighten your morning routine, these muffins are sure to become a favorite in your baking repertoire.

Ingredients

Scale
  • 3 egg yolks
  • ¼ cup lemon juice
  • 2 teaspoons lemon zest
  • 6 Tablespoons sugar
  • ¼ cup butter-cold and cut in pieces
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • ¼ cup light brown sugar
  • 6 Tablespoons unsalted butter-melted
  • 1 ½ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1/3 cup unsalted butter-room temperature
  • ¾ cup sugar
  • 2 eggs
  • 2/3 cup Greek yogurt
  • 1 teaspoon vanilla extract
  • Grated zest from 1 lemon
  • 2 Tablespoons fresh lemon juice
  • ¾ cup powdered sugar
  • 12 Tablespoons milk or cream

Instructions

  1. Make the Lemon Curd: In a double boiler, whisk together egg yolks, sugar, lemon juice and zest until thickened. Remove from heat; whisk in butter until melted. Cool completely.
  2. Preheat oven to 350°F (175°C) and line muffin pan with liners.
  3. Mix dry ingredients (flour, baking powder, baking soda and salt) in one bowl. In another bowl, beat room temperature butter with sugars until fluffy; add eggs one at a time followed by Greek yogurt and vanilla until combined. Stir in lemon juice.
  4. Combine wet and dry mixtures until just mixed; fill muffin cups halfway with batter.
  5. Spoon cooled lemon curd into each cup; cover with remaining batter.
  6. Bake for about 25 minutes until golden and set.
  7. Prepare glaze by mixing powdered sugar with milk; drizzle over cooled muffins.

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