If you are craving a delightful treat that perfectly balances bright citrus flavors with a comforting crumbly texture, look no further than this Lemon Curd Muffins with Streusel Crumb Topping and Lemon Glaze Recipe. These muffins are like sunshine in edible form—packed with luscious lemon curd hidden inside a tender crumb, topped with a sweet, buttery streusel, and finished with a glossy lemon glaze. Whether you’re baking for a weekend brunch or a cozy afternoon snack, these muffins will quickly become a beloved classic in your kitchen.
Ingredients You’ll Need
The beauty of this Lemon Curd Muffins with Streusel Crumb Topping and Lemon Glaze Recipe lies in its straightforward, pantry-friendly ingredients. Each component plays an essential role, combining to create a muffin that is moist, flavorful, and beautifully textured from the inside out.
- Egg yolks: These provide richness and help create the silky lemon curd filling.
- Lemon juice and zest: The heart of the recipe, delivering fresh, tangy brightness throughout.
- Sugar (granulated and brown): Granulated sugar sweetens the muffin and curd, while brown sugar in the streusel adds warmth and depth.
- Butter: Adds tenderness to the muffin, flakiness to the streusel, and creaminess to the curd.
- All-purpose flour: The foundation for the muffin and streusel crumb, providing structure.
- Baking powder and baking soda: These leavening agents ensure the muffins rise perfectly and stay light.
- Greek yogurt: Adds moisture and a slight tang that enhances the lemon flavor.
- Vanilla extract: Balances the tartness of lemon with subtle warmth.
- Powdered sugar and milk/cream: Combined for the smooth, sweet lemon glaze that ties everything together.
How to Make Lemon Curd Muffins with Streusel Crumb Topping and Lemon Glaze Recipe
Step 1: Prepare the Lemon Curd
Starting with the lemon curd adds that signature luscious center to these muffins. Use a double boiler to gently cook egg yolks, sugar, lemon juice, and zest. Stir constantly to avoid curdling while waiting for the mixture to thicken to a custard-like consistency. Once thickened, whisk in cold butter pieces for a rich, velvety texture. Cover the curd with plastic wrap directly on its surface to prevent skin from forming and let it cool completely—it’s worth the wait!
Step 2: Mix the Dry Ingredients
While the curd cools, whisk together flour, salt, baking powder, and baking soda. This ensures the leavening agents are evenly distributed, which helps the muffins rise beautifully and maintain a tender crumb.
Step 3: Cream Butter and Sugar
Beat the room temperature butter until smooth and fluffy, then gradually incorporate sugar to create a light base. This process traps air which is crucial for achieving that perfect muffin rise and texture.
Step 4: Combine Wet Ingredients
Add eggs one at a time to the creamed butter and sugar, beating well after each addition. Next, fold in vanilla extract, Greek yogurt, fresh lemon zest, and lemon juice. These ingredients add moisture and an extra zing of lemon flavor that shines through in every bite.
Step 5: Incorporate Dry Ingredients and Assemble Muffins
Gently mix the dry flour mixture into the wet ingredients until just combined to avoid overworking the batter. Spoon the batter halfway into muffin cups, then dollop a generous tablespoon of the cooled lemon curd into the center of each. Cover the curd with more batter to seal the surprise inside, then sprinkle the streusel crumb topping evenly and press lightly so it adheres.
Step 6: Bake and Glaze
Bake the muffins at 350°F until golden and set, about 25 minutes. While the muffins cool, prepare the lemon glaze by mixing powdered sugar with a splash of milk or cream to the desired consistency. Drizzle this over the muffin tops for an irresistible glossy finish that enhances the tart-sweet flavor profile.
How to Serve Lemon Curd Muffins with Streusel Crumb Topping and Lemon Glaze Recipe
Garnishes
Simple garnishes can elevate your Lemon Curd Muffins with Streusel Crumb Topping and Lemon Glaze Recipe to an elegant treat. Try a light dusting of powdered sugar or a few thin slices of candied lemon zest. Fresh mint leaves also add a lovely pop of color and freshness that complements the lemon beautifully.
Side Dishes
These muffins shine perfectly on their own, but pairing them with some creamy Greek yogurt or a dollop of whipped cream can make for a more indulgent snack or dessert. Light salads or fresh fruit platters featuring berries or kiwi also provide a refreshing contrast in flavor and texture.
Creative Ways to Present
For special occasions, present your muffins in a charming basket lined with a cheerful napkin or display them on a vintage cake stand. Serve alongside small jars of additional lemon curd or honey so guests can customize each bite, making the experience interactive and extra special.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lemon Curd Muffins with Streusel Crumb Topping and Lemon Glaze Recipe in an airtight container at room temperature for up to three days. Store them on a single layer to preserve the delicate streusel topping’s crunch.
Freezing
These muffins freeze beautifully if you want to enjoy them at a later date. Wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They will maintain their flavor and texture for up to three months.
Reheating
Thaw frozen muffins at room temperature or gently warm them in a 325°F oven for about 10 minutes. This revives the streusel topping’s crispness and brings back that freshly baked aroma. Avoid microwaving if possible, as it can make the crumb gummy.
FAQs
Can I make the lemon curd ahead of time?
Absolutely! Making the lemon curd ahead is actually recommended. It needs time to cool and set completely before being added to the muffins. Store it in the fridge, covered tightly, for up to one week.
What if I don’t have Greek yogurt? Can I use something else?
You can substitute plain yogurt or sour cream for Greek yogurt if needed. They will still add moisture and tang but may slightly alter the texture. Regular yogurt is thinner, so try to use a thick variety for best results.
Is there a way to make these muffins dairy-free?
Yes, you can replace butter with a dairy-free margarine and use a plant-based yogurt substitute. Just ensure the lemon curd is also made with a dairy-free butter alternative to keep everything cohesive in flavor and texture.
How do I prevent the streusel topping from sinking?
Gently press the streusel on top of the batter before baking rather than mixing it in. This helps it stay on top and get that beautiful crumbly finish without sinking into the muffin.
Can I make these muffins mini or jumbo sized?
Sure! Just adjust the baking time accordingly. Mini muffins bake faster—around 12-15 minutes—while jumbo muffins may take 30-35 minutes. Keep an eye on them and test with a toothpick to check doneness.
Final Thoughts
Bringing together bright lemon curd, buttery streusel, and a delightful glaze, this Lemon Curd Muffins with Streusel Crumb Topping and Lemon Glaze Recipe is truly a showstopper. Friendly and approachable, this muffin recipe invites you to savor every bite of sunshine and sweetness. I promise once you try it, it will become your go-to whenever you want that comforting yet refreshing homemade treat. So grab your ingredients and get baking—your taste buds will thank you!
Print
Lemon Curd Muffins with Streusel Crumb Topping and Lemon Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These Lemon Curd Muffins are a delightful blend of tangy lemon curd and moist, tender muffin batter, topped with a crunchy streusel crumb and finished with a sweet glaze. Perfect for breakfast or a zesty snack, these muffins combine homemade lemon curd with a soft crumb and a buttery topping for an irresistible treat.
Ingredients
For Lemon Curd:
- 3 egg yolks
- 1/4 cup lemon juice
- 2 teaspoons lemon zest
- 6 tablespoons sugar
- 1/4 cup butter (cold and cut in pieces)
For Streusel Crumb Topping:
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 6 tablespoons unsalted butter (melted)
For Lemon Muffins:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup unsalted butter (room temperature)
- 3/4 cup sugar
- 2 eggs
- 2/3 cup Greek yogurt
- 1 teaspoon vanilla extract
- Grated zest from 1 lemon
- 2 tablespoons fresh lemon juice
For Glaze:
- 3/4 cup powdered sugar
- 1–2 tablespoons milk or cream
Instructions
- Make Lemon Curd: Begin by preparing the lemon curd to allow ample time for it to cool and set properly. Use a double boiler to cook the curd, which prevents scorching and ensures gentle heat distribution.
- Whisk Ingredients: In the top pot of the double boiler, whisk together the egg yolks, sugar, lemon zest, and lemon juice continuously to combine the ingredients smoothly.
- Cook Until Thickened: Stir the mixture continuously for about 10 minutes until it thickens to a custard-like consistency, then remove it from the heat.
- Add Butter: Stir in the cold butter pieces and whisk until completely melted and incorporated, giving the curd a rich texture.
- Cool Lemon Curd: Transfer the lemon curd into a jar or bowl and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Set aside to cool completely.
- Prepare Muffin Tin: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners for easy removal and cleanup.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt, mixing well to distribute the leavening agents evenly.
- Cream Butter and Sugar: Beat the softened butter until smooth and creamy, then add the sugar and cream together until light and fluffy to provide structure and sweetness to the muffins.
- Add Wet Ingredients: Incorporate the eggs one at a time, followed by the vanilla extract, lemon zest, and Greek yogurt. Mix just until combined to maintain a tender crumb.
- Add Lemon Juice: Stir in the fresh lemon juice gently to infuse the batter with bright citrus flavor.
- Combine Dry and Wet Mixtures: Gradually fold the flour mixture into the wet ingredients, mixing just until incorporated to avoid overworking the batter.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about halfway to leave room for the lemon curd filling.
- Add Lemon Curd Filling: Place a tablespoon of the cooled lemon curd into the center of each muffin cup over the batter, then cover with additional batter to fill the cups nearly to the top.
- Apply Streusel Topping: Sprinkle the streusel crumb topping evenly over each muffin and gently press it down to help it adhere during baking.
- Bake Muffins: Bake in the preheated oven for approximately 25 minutes, or until the muffins are golden brown and a toothpick inserted near the center comes out clean.
- Prepare Glaze: While the muffins bake, mix powdered sugar with 1 to 2 tablespoons of milk or cream until smooth and slightly runny for drizzling.
- Glaze Muffins: Once baked and cooled slightly, drizzle the glaze over the muffins to add sweetness and a glossy finish before serving.
Notes
- Make the lemon curd ahead of time to allow it to cool completely, which helps it set properly inside the muffins.
- If you don’t have a double boiler, create one by placing a heatproof bowl over a pot of simmering water, ensuring the bowl does not touch the water.
- You can substitute Greek yogurt with sour cream or buttermilk for a similar tangy effect.
- The glaze can be adjusted in thickness by adding more or less milk or cream depending on your preference.
- Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
