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Lemon Curd Muffins with Streusel Crumb Topping and Lemon Glaze Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Add Butter: Stir in the cold butter pieces and whisk until completely melted and incorporated, giving the curd a rich texture.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Add Lemon Juice: Stir in the fresh lemon juice gently to infuse the batter with bright citrus flavor.
  11. Combine Dry and Wet Mixtures: Gradually fold the flour mixture into the wet ingredients, mixing just until incorporated to avoid overworking the batter.
  12. Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about halfway to leave room for the lemon curd filling.
  13. 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.
  14. Apply Streusel Topping: Sprinkle the streusel crumb topping evenly over each muffin and gently press it down to help it adhere during baking.
  15. 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.
  16. 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.
  17. 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.

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Find it online: https://world4recipes.com/lemon-curd-muffins-with-streusel-crumb-topping-and-lemon-glaze-recipe/