Lemon Curd Muffins

Lemon Curd Muffins are the perfect blend of sweet and tart, making them a delightful treat for breakfast, dessert, or an afternoon snack. These muffins are generously filled with homemade lemon curd and topped with a crumbly streusel and a sweet glaze. Whether you’re hosting a brunch or just craving something citrusy, these muffins will surely impress lemon lovers everywhere.

Why You’ll Love This Recipe

• Easy to Make: With simple ingredients and straightforward steps, anyone can bake these delicious muffins.
• Bursting with Flavor: The combination of fresh lemon juice and zest creates a refreshing flavor that brightens your day.
• Versatile Snack: Great for breakfast, dessert, or even a midday treat, these muffins fit any occasion.
• Impressive Presentation: The streusel topping and glaze add a beautiful touch that looks as good as it tastes.
• Perfect for Sharing: Bake a batch to share at gatherings, or keep them all to yourself!

Tools and Preparation

To make Lemon Curd Muffins, you’ll need some essential tools in your kitchen. Having the right equipment makes the process easier and more enjoyable.

Essential Tools and Equipment

• Muffin pan
• Mixing bowls
• Double boiler (or heatproof bowl over a saucepan)
• Whisk
• Silicone spatula

Importance of Each Tool

• Muffin pan: Essential for shaping your muffins perfectly. A non-stick pan ensures easy removal after baking.
• Double boiler: Helps cook the lemon curd gently, preventing burning. This method gives you smooth curd every time.
• Silicone spatula: Great for scraping down bowls and mixing ingredients without damaging your cookware.

Ingredients

For the Lemon Curd

• 3 egg yolks
• ¼ cup lemon juice
• 2 teaspoons lemon zest
• 6 Tablespoons sugar
• ¼ cup butter-cold and cut in pieces

For the Muffins

• 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

For the Glaze

• ¾ cup powdered sugar
• 1-2 Tablespoons milk or cream

How to Make Lemon Curd Muffins

Step 1: Make the Lemon Curd

1. Prepare the lemon curd ahead of time since it requires cooling. Cook it in a double boiler to prevent burning.
2. In the top pot of your double boiler, whisk together egg yolks, granulated sugar, lemon zest, and lemon juice.
3. Place over simmering water and stir constantly with a silicone spatula until thickened (about 10 minutes). If not thickening, increase heat while whisking continuously.
4. Remove from heat, add butter, and whisk until melted. Transfer to a jar or bowl; press plastic wrap onto the surface to prevent skin formation as it cools.

Step 2: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.

Step 3: Mix Dry Ingredients

In a mixing bowl:
1. Stir together flour (1 cup), baking powder, baking soda, and salt until combined.

Step 4: Cream Butter and Sugar

In another mixing bowl:
1. Beat room temperature butter on high speed until creamy (about 1 minute).
2. Add sugar (¾ cup) and mix until well combined.
3. Add eggs (2), vanilla extract (1 teaspoon), Greek yogurt (⅔ cup), lemon zest (grated from 1 lemon), and mix briefly.
4. Add fresh lemon juice (2 tablespoons) to combine.

Step 5: Combine Ingredients

Gradually add the dry flour mixture into the wet ingredients:
– Mix just until combined; do not overmix.

Step 6: Fill Muffin Cups

1. Spoon batter into prepared muffin cups about halfway full.
2. Add about one tablespoon of cooled lemon curd into each muffin center.
3. Cover with more muffin batter until cups are roughly three-quarters full.
4. Generously top each muffin with streusel crumb topping if desired; gently press crumbs down.

Step 7: Bake

Bake for about 25 minutes or until they are set and golden brown on top.

Step 8: Make the Glaze

Stir together powdered sugar (¾ cup) and milk or cream (1-2 tablespoons) until smooth. Adjust consistency as needed by adding more liquid or powdered sugar.

Now enjoy your delightful Lemon Curd Muffins! Perfectly sweetened with just enough tartness – they’re guaranteed to be a hit!

How to Serve Lemon Curd Muffins

Lemon curd muffins are not only delightful on their own but can also be paired with various accompaniments to elevate your experience. Here are some serving suggestions that complement the bright flavor of the muffins.

With Fresh Berries

• Serve your lemon curd muffins with a side of mixed fresh berries like strawberries, blueberries, and raspberries. The tartness of the berries beautifully balances the sweetness of the muffins.

Paired with Whipped Cream

• A dollop of whipped cream adds a light and fluffy texture, making each bite even more indulgent. You can sweeten the cream with a hint of vanilla for extra flavor.

Accompanied by Tea or Coffee

• Enjoy these muffins with a warm cup of tea or coffee. The citrusy notes in lemon curd pair well with herbal teas or a rich espresso.

Served Warm

• For an extra treat, serve the muffins warm out of the oven. A little melting butter on top creates a delightful contrast between the warm muffin and cold butter.

Topped with Extra Lemon Curd

• Enhance the lemony goodness by adding a spoonful of extra lemon curd on top before serving. This emphasizes the flavor and makes each bite burst with citrus.

How to Perfect Lemon Curd Muffins

To ensure your lemon curd muffins turn out perfectly every time, follow these simple tips for success.

• Use Fresh Ingredients: Always opt for fresh lemons and high-quality eggs. Fresh ingredients enhance the flavor and texture of your muffins significantly.
• Measure Carefully: Accurate measurements are key in baking. Use a kitchen scale for precise ingredient quantities, especially for flour and sugar.
• Avoid Overmixing: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins instead of light and fluffy ones.
• Cool Before Glazing: Allow your muffins to cool slightly before adding the glaze. This prevents it from melting off and ensures a beautiful finish.

Best Side Dishes for Lemon Curd Muffins

Lemon curd muffins can be complemented by various side dishes that enhance their flavor profile. Here are some great options:

1. Fruit Salad: A refreshing mix of seasonal fruits adds natural sweetness and acidity, perfectly balancing the flavors.
2. Yogurt Parfait: Layer Greek yogurt with honey and granola for a creamy contrast that pairs well with lemon.
3. Cucumber Sandwiches: Light cucumber sandwiches provide a crunchy texture that complements the softness of the muffins.
4. Cheese Platter: Soft cheeses like goat cheese or cream cheese spread enhance the lemon flavor while adding richness.
5. Mini Quiches: Savory mini quiches offer a delightful contrast to sweet muffins, creating an appealing brunch spread.
6. Chia Seed Pudding: A light chia seed pudding flavored with vanilla or coconut makes for a nutritious pairing that balances sweetness.
7. Savory Scones: Try serving savory scones alongside; their crumbly texture contrasts nicely with moist lemon curd muffins.
8. Granola Bars: Homemade granola bars provide crunch and additional fiber, making them an excellent snack option alongside the muffins.

Common Mistakes to Avoid

When making Lemon Curd Muffins, it’s easy to make mistakes that can affect the final result. Here are some common pitfalls and how to avoid them.

• Boldly skip lemon curd preparation: Not making the lemon curd in advance can lead to muffins that are too warm to hold the filling properly. Always prepare the lemon curd ahead of time and let it cool completely.
• Boldly overlook ingredient temperature: Using cold butter instead of room temperature can prevent your batter from mixing well. Ensure all ingredients, especially butter and eggs, are at room temperature for better incorporation.
• Boldly ignore muffin pan preparation: Neglecting to line or grease your muffin pan may result in muffins that stick. Always use paper liners or grease the pan thoroughly before filling it with batter.
• Boldly rush the baking time: Opening the oven too soon can cause muffins to collapse. Resist the urge to check on them until they are close to being done; trust the timer for best results.
• Boldly underestimate glaze consistency: Making a glaze that’s too thin or too thick can impact presentation and flavor. Adjust with more powdered sugar or milk as needed until you achieve the desired consistency.

Storage & Reheating Instructions

Refrigerator Storage

• Store Lemon Curd Muffins in an airtight container.
• They will stay fresh for up to 3 days in the refrigerator.

Freezing Lemon Curd Muffins

• Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag.
• They can be frozen for up to 3 months.

Reheating Lemon Curd Muffins

• Oven: Preheat to 350°F (175°C) and heat muffins for 10-15 minutes until warmed through.
• Microwave: Heat each muffin for about 15-20 seconds on medium power, checking frequently.
• Stovetop: Place muffins in a skillet over low heat for about 5 minutes, turning occasionally until warmed.

Frequently Asked Questions

Here are some common questions about making Lemon Curd Muffins.

How do I make homemade lemon curd for Lemon Curd Muffins?

To make lemon curd, whisk together egg yolks, sugar, lemon juice, and zest over a double boiler until thickened. Add butter and mix until smooth.

Can I replace Greek yogurt in this recipe?

Yes! You can substitute Greek yogurt with sour cream or another similar dairy product if desired.

What are some variations for Lemon Curd Muffins?

You can add blueberries or poppy seeds for extra flavor. Consider using orange zest for a different citrus twist.

How long do these muffins last?

Lemon Curd Muffins will last up to 3 days in the refrigerator and up to 3 months if frozen properly.

Can I use store-bought lemon curd?

Absolutely! Store-bought lemon curd is a convenient option if you’re short on time.

Final Thoughts

These Lemon Curd Muffins are not only delicious but also versatile enough for any occasion—whether as a snack, breakfast treat, or dessert. Feel free to customize them by adding your favorite fruits or spices. We encourage you to try this recipe and enjoy a burst of zesty flavor!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Lemon Curd Muffins

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• Author: Amelia
• Total Time: 45 minutes
• Yield: Approximately 12 muffins 1x

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Description

Indulge in the bright flavors of Lemon Curd Muffins, a delightful treat that perfectly balances sweetness and tartness, making them ideal for breakfast, dessert, or an afternoon snack. Each muffin is generously filled with homemade lemon curd, crowned with a crumbly streusel topping and a sweet glaze. Perfect for brunch gatherings or simply satisfying your citrus cravings, these muffins are sure to impress lemon lovers everywhere.

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Ingredients

Scale 1x2x3x

• 3 egg yolks
• ¼ cup lemon juice
• 2 teaspoons lemon zest
• 6 tablespoons sugar
• ¼ cup cold butter
• 1 cup all-purpose flour
• ¼ cup sugar
• ¾ cup sugar (additional)
• 2 eggs
• ⅔ cup Greek yogurt
• zest of 1 lemon
• 2 tablespoons fresh lemon juice
• ¾ cup powdered sugar
• 1–2 tablespoons milk

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Instructions

1. Prepare the lemon curd by whisking egg yolks, sugar, lemon juice, and zest over a double boiler until thickened. Stir in butter until melted. Cool completely.
2. Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
3. In a bowl, mix flour, baking powder, baking soda, and salt.
4. In another bowl, cream room temperature butter and sugars before adding eggs, yogurt, lemon zest, and juice.
5. Gradually combine dry ingredients with wet ingredients until just mixed.
6. Fill muffin cups halfway with batter; add one tablespoon of cooled lemon curd in each and cover with more batter.
7. Bake for about 25 minutes until golden brown.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin (75g)
• Calories: 210
• Sugar: 15g
• Sodium: 160mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 45mg