Best Lemon Curd Muffins Recipe

The lemon curd muffins are soft and sweet, with a tart lemon curd filling and a crunchy crumb topping.


Lemon Curd – 3 large egg yolk – ½ cup granulated sugar – ½ tablespoon lemon zest about 1 lemon – ¼ cup fresh lemon juice about 2 lemon – Pinch salt – 4 tablespoons unsalted butter softened to room temperature and cut into 4 piece Lemon Muffin – 2 cups all-purpose flour 240g – 1 teaspoon baking soda – 1 ½ teaspoon baking powder – ½ teaspoon salt – 1 tablespoon milk powder optional – 6 tablespoons unsalted butter 85g, softened to room temperature – ¾ cup granulated sugar 150g – 1 Tablespoon lemon zest roughly 2


– 2 large eggs at room temperature – ½ cup 120g plain Greek yogurt or sour cream at room temperature – 2 teaspoons pure vanilla extract – 4 Tablespoons 60ml milk – 4 Tablespoons 60ml fresh lemon juice Streusel Topping – ½ cup granulated sugar 100g – ½ cup all-purpose flour 60g – 4 tablespoons unsalted butter melted


Make lemon curd:- Use a double boiler to make curd. When the water boils, whisk the yolks, sugar, zest, juice, and salt in the pan. Whisk until it resembles hollandaise or thick gravy (8-10 minutes).

Step 1

Remove from heat, add butter, and whisk until combined. Cover the curd with cling wrap on top in a small bowl. Store in the fridge until firm.

Step 2

Make muffins:- Preheat oven to 425F. Mix flour, baking soda, powder, salt, and milk powder in a medium bowl. Set aside. Beat the butter and sugar in a stand mixer or bowl for 4-5 minutes until light and creamy.

Step 3

Then add lemon zest, eggs, Greek yoghurt, vanilla, milk, and lemon juice. Just blend. Mix dry ingredients into wet ingredients until well combined.

Step 4

Make streusel:- In a medium bowl, combine flour, sugar, and melted butter with a fork until crumbles form.

Step 5

Put together and bake:- Fill each muffin liner ¼-1/2 filled with batter in a preheated 12-muffin pan. 

Step 6

Put about 1 tablespoon of lemon curd in the centre of the batter and divide the batter evenly between the muffin cups. They will be more than ¾ full.

Step 7

Divide streusel topping evenly among muffin cups. It may seem like a lot, but use it all! Bake at 425F for 5 minutes, then reduce to 350F for 14-15 minutes until the tops are firm and brown. Enjoy!

Step 8

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