Description
Bright and tangy lemon curd muffins filled with silky lemon curd for a delightful treat.
Ingredients
Scale
- 3 egg yolks
- 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
- 2 teaspoons lemon zest
- 6 tablespoons (75 g) granulated sugar
- 2 tablespoons unsalted butter, cold and cubed
- 1 cup (125 g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup (76 g) unsalted butter, room temperature
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 3/4 cup (180 g) plain Greek yogurt
- 1 teaspoon vanilla extract
- Grated zest from 1 lemon
- 2 tablespoons fresh lemon juice
- 3/4 cup (90 g) powdered sugar (for glaze)
- 1–2 tablespoons milk or cream (for glaze)
Instructions
- To make the curd, whisk together egg yolks, sugar, lemon juice, and lemon zest in a heatproof bowl over simmering water until thickened (about 6–8 minutes).
- Remove from heat and whisk in cold butter, one piece at a time, until smooth. Strain and chill.
- Preheat oven to 350°F (175°C) and prepare a muffin tin.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until fluffy. Beat in eggs, then yogurt, vanilla, zest, and lemon juice until combined.
- Fold the dry ingredients into the wet mixture until just combined.
- Fill muffin liners halfway, add a teaspoon of lemon curd, and cover with more batter.
- Bake for 22–25 minutes or until tops are golden and a toothpick comes out clean.
- Cool muffins, then optionally glaze with powdered sugar mixed with milk.
Notes
Using fresh lemons enhances the flavor. These muffins freeze well for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg