Light and Lemony Lemon Curd Muffins with Creamy Filling

Lemon Curd Muffins topped with a crunchy streusel and a sweet glaze are filled with bright homemade lemon curd. These soft, tangy muffins make an easy dessert, breakfast, or snack for true lemon lovers.

Fresh lemon juice and zest in the batter, plus a spoonful of lemon curd in the center, give these muffins a lively, refreshing lemon flavor.

If you enjoy lemon treats, try other lemon recipes on the blog for more inspiration.

The combination of sweet-tart lemon curd, a crunchy streusel topping, and a light glaze pairs perfectly with a cup of coffee. Lemon Curd Muffins are a bright, sunny way to start the day or to lift a chilly afternoon.

How to make Lemon Curd Muffins?

Preparing the muffin batter and streusel is straightforward, especially if you use store-bought lemon curd. You can also make the lemon curd from scratch for the freshest flavor.

You’ll need:

• All-purpose flour
• Sugar
• Unsalted butter
• Fresh lemon juice and grated lemon zest
• Eggs
• Greek yogurt
• Vanilla extract, baking powder, and baking soda
• Lemon curd (store-bought or homemade)

To make the streusel, combine flour, sugar, and brown sugar, then stir in melted butter until coarse crumbs form. Chill the streusel until ready to use.

For the muffin batter, cream softened butter with sugar, then add eggs, lemon zest, Greek yogurt, lemon juice, and vanilla. Fold in the dry ingredients until just combined.

How to Make Homemade Lemon Curd from Scratch?

Homemade lemon curd is tangy, silky, and quick to make on the stovetop—about 10 minutes of active whisking. I recommend a double boiler to prevent scorching.

You need only four main ingredients:

• Egg yolks (they thicken the curd)
• Sugar
• Lemon juice and zest
• Cold unsalted butter (for a creamy finish)

Whisk egg yolks, sugar, lemon zest, and lemon juice in the top of a double boiler set over simmering water. Stir constantly as the mixture heats and thickens, about 10 minutes. If it’s slow to thicken, raise the heat slightly while whisking constantly. When thick, remove from heat and whisk in cold butter until incorporated. Press plastic wrap directly onto the surface to prevent a skin and chill until set. Store refrigerated for up to 10 days.

The lemon curd should be thick enough to hold its shape when spooned into the muffins but still soft and creamy when baked inside.

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Lemon Curd Muffins

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• Author: Vera Z.
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 12 muffins 1x
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

Lemon Curd Muffins topped with a streusel crumb and glazed finish are filled with homemade lemon curd—an easy, bright treat for lemon lovers.

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Ingredients

Lemon Curd:

• 3 egg yolks
• 1/4 cup lemon juice
• 2 teaspoons lemon zest
• 6 tablespoons sugar
• 1/4 cup cold unsalted butter, cut in pieces

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

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Instructions

1. Make the lemon curd ahead of time so it can cool and set. In a double boiler whisk together egg yolks, sugar, lemon zest, and lemon juice over simmering water. Stir constantly until thickened, about 10 minutes. If needed, increase the heat slightly while whisking to help it thicken.
2. Remove from heat and whisk in cold butter until smooth. Transfer the curd to a jar or bowl and press plastic wrap directly onto its surface to prevent a skin from forming. Chill until set.
3. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
4. Whisk together flour, baking powder, baking soda, and salt; set aside.
5. Beat room-temperature butter until creamy, then add sugar and cream together. Add eggs, vanilla, lemon zest, and Greek yogurt; mix until combined. Stir in lemon juice.
6. Fold in the dry ingredients until just combined—do not overmix.
7. Spoon batter into the prepared muffin cups, filling each about halfway.
8. Drop about 1 tablespoon of lemon curd into the center of each cup, then cover with a thin layer of batter so the cups are roughly 3/4 full. Generously top each muffin with streusel and gently press it to help it adhere.
9. Bake for about 25 minutes, until muffins are set and streusel is golden brown.
10. For the glaze, whisk together powdered sugar and milk or cream until smooth. Drizzle over cooled muffins. Adjust thickness by adding more liquid or more powdered sugar as needed.