Lemon Curd Muffins (With Homemade Lemon Curd Recipe!)

Name: Lemon Curd Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 11
Cuisine: American
Ingredients: Signature Farms Lemon Juice; Land O Lakes Butter, with Olive Oil & Sea Salt; Egg Salad; Large Yellow Egg Cake; Cake Mate Sugar, Blue; Bob's Red Mill Dark Rye Flour, Organic; Morton Iodized Salt, 26 Ounce; Oppy Organic Meyer Lemons; SIGNATURE SELECTS Baking Powder, Double Acting; Arm & Hammer Fridge-N-Freezer Baking Soda; Oikos Greek Not-So-Traditional Blended Lip-Smacking Lemon Meringue Yogurt; La Fermière Pressed Lemon Yogurt

Serves 11

30 mins prep

30 mins cook

180 mins Cooling and Chilling Time (see note)

240 mins total

These lemon curd muffins are zesty and spongy muffins topped with a crumbly streusel and filled with an easy homemade lemon curd!

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Lemon Curd (see notes)

Add lemon juice and butter to a medium saucepan set over medium heat. Stir until butter is melted then remove from heat.

cup lemon juice

cup butter

In a medium bowl, whisk eggs, egg yolks, and sugar together until smooth.

eggs

egg yolks

cup sugar

Slowly pour the hot liquid from the saucepan into the bowl with the eggs and sugar while continuously quickly whisking.

Pour the mixture back into the saucepan and set over low to medium heat. Whisk continuously for 5-10 minutes until the lemon curd starts to thicken and coats the back of a spoon. I usually find it thickens up at around 7-8 minutes.

Once thickened, pour the lemon curd through a mesh strainer into a medium shallow bowl, pressing down with a spatula to get as much of the lemon curd as possible into the bowl.

Take plastic wrap and press it directly on to the surface of the lemon curd and up the sides of the bowl. Let sit at room temperature for about 15 minutes, then set in the refrigerator to chill and continue to thicken, about 2 hours. Once chilled transfer to an airtight container and store in the refrigerator for up to 10 days.

Streusel Topping

In a medium bowl whisk together the flour, sugar, and a pinch of salt.

cup flour

cup sugar

pinch of salt

Add in the cold, chopped butter and use your fingers to cut in the butter until the mixture has formed into pea-sized crumbs. Set in the freezer while you prepare the muffins.

tbsp butter

Lemon Curd Muffins

Preheat the oven to 425°F degrees and line a standard-size muffin tray or cupcake tray with 11 liners. To make homemade parchment paper liners cut 5-inch parchment paper squares and press them firmly around the bottom of a narrow drinking glass.

In a medium bowl, combine the sugar and lemon zest, rubbing the zest with your fingers into the sugar. Whisk in the flour, baking powder, baking soda, and salt.

cup sugar

zest lemon

cup flour

tsp baking powder

tsp baking soda

tsp salt

In a separate medium bowl whisk together the eggs, melted butter, greek yogurt, and lemon juice. Slowly add wet ingredients to dry, using a spatula gently to combine, ensuring not to overmix.

eggs

cup butter

cup greek yogurt

cup lemon juice

Divide the batter between the 11 liners using a cookie scoop, filling each to the top. Cover each muffin with some of the streusel.

Bake the muffins for 10 minutes at 425°F degrees, then without removing the muffins from the oven, reduce the heat to 375°F degrees and continue baking for 6-8 minutes until the centers rise and a toothpick inserted in the center comes out clean.

Cool the muffins in the pan for 10 minutes, then remove them to a wire rack to continue cooling completely.

Once cool, use a pairing knife to cut a circle about 3/4 of the way down into the muffin, then remove the piece of the muffin. Fill a piping bag fitted with a large tip (or use a spoon) to fill each muffin hole with lemon curd up to the top of the hole. Enjoy immediately!

lemon curd

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