Lemon Curd Muffins

These lemon curd muffins begin with a lemony muffin spiced with cardamom and ginger that is filled with a tablespoon of lemon curd and then topped with an oat and pecan streusel and finally drizzled with a sweet lemon glaze. 

 

These muffins are lemon upon lemon upon lemon, which is always good. Add the crunch of the oat and pecan streusel topped with the lemon glaze and you will love every layer. 

I love streusel on top of muffins and adding a glaze after baking them adds even more tastiness. I've tried it with apple streusel muffins and egg nog muffins, and in each case, the results are amazing. 

These muffins also include a sweet and tangy homemade lemon curd filling, which you pipe into the center of the batter before topping and baking. 

And about the lemon curd..... Save this lemon curd recipe for making again and again. You can use it for spreading on scones, filling cakes or crepes, and topping angel food cake.  

How to make lemon curd:

Making lemon curd is actually pretty easy. All you need are eggs, sugar, salt, lemon zest, lemon juice, a bit of cornstarch, and butter. 

First, whisk together the ingredients with the exception of the butter, in a heat proof glass bowl. Place the bowl over a pan of simmering water, making sure that the bottom of the bowl is not touching the simmering water. 

Cook the mixture over the simmering water, stirring constantly, until the mixture thickens and reaches 170 degrees F. Remove the bowl from the heat, and then stir in the butter until it is fully blended in. 

Cool the mixture and then chill in the refrigerator until you are ready to use it. 

I've also tried a lemon curd with just egg yolks and with the butter added to it while the curd is still cooking, which was also delicious. 

How to assemble these lemon curd muffins:

Make the muffin batter as you would normally... mixing the dry ingredients in one bowl, and the wet ingredients in another bowl. 

After that, stir the dry ingredients into the wet ingredients. At this point, let the mixture sit for 30 minutes while the oven heats up. 

Once the batter has rested, portion it among the cavities of a muffin tin, saving some for adding later. 

Next, pipe the lemon curd into the middle of the batter and then top it with the rest of the reserved batter. 

Finally, top the batter with a streusel of flour, butter, oats, cardemom, and pecans, and bake the muffins for 30 minutes. Once the muffins have cooled, drizzle them with a lemon glaze. 

Lemon muffins are the perfect treat to brighten up winter. There are plenty of lemons on our lemon tree right about now just looking to be baked into bars, cookies, or cakes, or for refreshing veggies or main dishes. 

These muffins are perfect for breakfast, a midmorning snack, and for an after school treat. The sweet and tart lemony flavor is amazing and refreshing. 

And... be sure to make them before you pretty much finish off the lemon curd with a spoon! 

Welcome to this month's Muffin Monday. Check out everyone's muffin recipes for this month:

• Best Sourdough Morning Glory Muffins from Zesty South Indian Kitchen
• Cheddar and Chive Muffins from Palatable Pastime
• Lemon Curd Muffins from Karen's Kitchen Stories
• Pecan Pie Muffins from Food Lust People Love
• Snickerdoodle Muffins from A Day in the Life on the Farm
• Vegan Coconut Gingerbread Muffins from Magical Ingredients

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Lemon Curd Muffins

Yield: 12 muffins

Author: Karen's Kitchen Stories

Prep time: 30 MinCook time: 30 MinInactive time: 30 MinTotal time: 1 H & 30 M

These lemon curd muffins begin with a lemony muffin spiced with cardamom and ginger that is filled with a tablespoon of lemon curd and then topped with an oat and pecan streusel and finally drizzled with a sweet lemon glaze.

Ingredients

For the Lemon Curd

• 79 grams (1/3 cup plus 1 tablespoon) granulated sugar
• 2 large eggs, room temperature
• 2 packed teaspoons lemon zest
• 1 teaspoon cornstarch
• 1/4 teaspoon kosher salt
• 120 grams (1/2 cup) lemon juice
• 76 grams (1/3 cup) unsalted room temperature butter, cut into pieces.

For the Oat-Pecan Streusel

• 73 grams (1/3 cup packed) light brown sugar
• 31 grams (1/4 cup) all purpose flour
• 25 grams (1/4 cup) rolled oats
• 28 grams (1/4 cup) chopped pecans
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cardamom
• 3 tablespoons cold unsalted butter, cut into 1/2 inch cubes

For the Muffins

• 375 grams (3 cups) all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cardamom
• 1 teaspoon kosher salt
• 1/2 teaspoon ground ginger
• 150 grams (3/4 cup) granulated sugar
• 110 grams (1/2 cup) packed dark brown sugar
• 3 large eggs, room temperature
• 2 teaspoons packed lemon zest
• 2/3 cup vegetable oil
• 1/2 cup whole room temperature milk

For the Lemon Glaze

• 120 grams (1 cup) confectioner's sugar, plus more if needed
• 2 tablespoons fresh lemon juice

Instructions

To Make the Lemon Curd

1. Whisk together the ingredients, except the butter, in a heat proof glass bowl. Place the bowl over a pan of simmering water, making sure that the bottom of the bowl is not touching the simmering water.
2. Cook the mixture over the simmering water, whisking constantly, until the mixture thickens and reaches 170 degrees F., approximately 7 minutes. Remove the bowl from the heat, and then stir in the butter, one piece at a time, until it is fully blended in.
3. Press the top of the mixture with plastic wrap and let the mixture cool to room temperature.
4. Chill in the refrigerator, up to one week, until you are ready to use it.

To Make the Streusel

1. In the bowl of a food processor, add all of the streusel ingredients and pulse about 5 times, until the butter is pea sized.
2. Pour the ingredients into a bowl, cover, and place in the freezer for at least 10 minutes.

To Make the Muffins

1. Heat the oven to 350 degrees F with a rack in the middle of the oven. Line a 12-cavity muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, cardamom, salt, and ginger.
3. In a large bowl, whisk together the granulated sugar, dark brown sugar, eggs, lemon zest, vegetable oil, and milk, until smooth.
4. Pour the flour mixture into the egg and sugar mixture and fold the ingredients together.
5. Let the mixture sit for 30 minutes.
6. Fill the cavities of the muffin tin 3/4 full with the batter.
7. Fill a piping bag fitted with a 1/2 inch piping tip with the curd and pipe enough of it into the middle of the muffin batter to raise the batter up to nearly the top of the edge of the top of the paper liner.
8. Spoon the rest of the batter over the curd.
9. Top each muffin with about 1 1/2 tablespoons of the streusel.
10. Bake the muffins for 30 minutes.
11. Cool the muffins in the muffin tin for 10 minutes on a wire rack. Remove the muffins from the pan and continute to cool on the rack.
12. While the muffins are cooling, whisk together the glaze ingredients. Drizzle over the cooled muffins.

Nutrition Facts

Calories

297.17

Fat (grams)

15.51 g

Sat. Fat (grams)

4.35 g

Carbs (grams)

39.75 g

Fiber (grams)

0.57 g

Net carbs

39.18

Sugar (grams)

35.88 g

Protein (grams)

1.72 g

Sodium (milligrams)

203.39 mg

Cholesterol (grams)

45.16 g

https://www.karenskitchenstories.com/2021/12/lemon-curd-muffins-muffinmonday.html

Karen's Kitchen Stories

Muffins, lemon, curd

Breakfast

Did you make this recipe?

Tag @karenskitchenstories.com on instagram and hashtag it #karenskitchenstories

Created using The Recipes Generator

This recipe was adapted from Baked From Scratch Magazine, one of my favorite baking magazines. It's so amazing. 

How to stay up to date with Karen's Kitchen Stories? 

Be sure to follow me on Facebook. Do you like taking photos of the food you make? You can also join my Facebook food photo sharing group (you don't have to be a blogger).

While you’re here please take a minute to follow me on Pinterest. I’m always pinning great recipes from fellow bloggers.

Check out my Amazon Store for some of my kitchen toys. 

Finally, please follow me on Instagram. It’s a great way to stay up to date on all the latest and greatest blog recipes.