Lemon curd muffins with streusel topping
For breakfast, dessert, or a snack, these muffins are a treat for lemon lovers.
Ingredients
Streusel Topping
- 6 tbsp butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup flour
Muffins
- 1 cup lemon curd
- 2 cups AP-flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1 stick unsalted butter
- 1 cup sugar
- 2 lemons
- 2 eggs
- 1 tsp pure vanilla
- 3/4 cup Greek yogurt
- 1/4 cup buttermilk
Instructions
Streusel Topping
- Whisk both sugars and flour together in a small bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Set aside
Muffins
- Preheat the oven to 350*.
- whisk the flour, salt, baking powder, and baking sida togeather and set aside
- Whip butter for about 2 minutes until light and creamy
- Add the zest of both lemons and the sugar. Cream togeather for 4 to 5 minutes
- Add in eggs one at a time, combining well after each.
- Add the vanilla, yogurt, and buttermilk, and mix to combine.
- Mix in the flour mixture and combine.
- Spoon batter into prepared pan, filling them about ½ full with muffin batter.
- Drop about a tablespoon of lemon curd into the center of each muffin, and cover with a thin layer of muffin batter. The cups should be about ¾ full. Then generously top with streusel crumb. Gently press the crumb to stick to the batter.
- Bake for about 25 minutes or until the muffin has set and the crumbs get nice golden brown color.
Tried this recipe?Let us know how it was!
Lemon Curd
Tangy, sweet, and creamy, and only 4 ingredients
Ingredients
- 6 tbsp salted butter
- 1 cup sugar
- 5 egg yolks
- 2/3 cup lemon juice
Instructions
- With a hand or stand mixer, cream the butter and sugar for 3 to 4 minutes
- Add in yolks one at a time, combining after each
- Mix in the lemon juice. I will look curdled but don't worry: it will smooth out when you get it on the heat.
- Pour into a heavy bottom saucepan over medium-low heat, and stir with a heat-resistant spatula for 5 to seven minutes.
- Make sure to stir in around the edges.
- Cyrd is done when it coats the back of a spoon, and you can run your finger thru it, and it stays separated.
- Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
Tried this recipe?Let us know how it was!