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Moist and Fluffy Lemon Curd Muffins Recipe

Moist and Fluffy Lemon Curd Muffins Recipe

★★★★★

4.7 from 30 reviews
  • Author: Noah
  • Total Time: 50 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

These Moist and Fluffy Lemon Curd Muffins combine a buttery, tender crumb with a zesty lemon flavor and a luscious homemade lemon curd filling. Topped with a tangy lemon glaze, these muffins are perfect for a bright breakfast treat or a refreshing afternoon snack.

Ingredients

Scale

Lemon Curd Ingredients

  • 5 egg yolks
  • 3/4 cup granulated sugar (150g)
  • 1/2 cup freshly squeezed lemon juice
  • 6 tbsp unsalted butter (cold)

Muffin Dry Ingredients

  • 1 cup granulated sugar (zested with lemons)
  • 3 cups all-purpose flour
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 tbsp lemon zest

Muffin Wet Ingredients

  • 4 tbsp unsalted butter (melted)
  • 1/2 cup vegetable oil
  • 1/2 cup whole milk
  • 1/2 cup Greek yogurt
  • 3 eggs
  • 1 tsp lemon extract

Instructions

  1. Zest Lemons and Prepare Sugar: Zest 5 lemons directly over 1 cup of granulated sugar in a medium bowl and set aside. This lemon-infused sugar will be used in the muffin batter.
  2. Separate Egg Yolks: Carefully separate 5 egg yolks from the whites, which will be used to make the lemon curd.
  3. Mix Lemon Curd Ingredients: Combine the 5 egg yolks, 3/4 cup granulated sugar, and 1/2 cup freshly squeezed lemon juice in a small bowl and whisk until smooth.
  4. Cook Lemon Curd: Pour the mixture into a heavy-bottomed saucepan over low to medium heat. Stir constantly for about 10 minutes until the mixture thickens and coats the back of a spoon.
  5. Test Lemon Curd Thickness: Use a finger to draw a line through the curd on the back of the spoon. If the line holds and doesn’t run, the curd is ready.
  6. Add Butter: Remove from heat and immediately stir in 6 tbsp of cold unsalted butter until it melts completely.
  7. Strain Lemon Curd: Strain the curd through a fine mesh strainer into a container. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill in the refrigerator while preparing the muffins.
  8. Preheat Oven and Prepare Pan: Preheat the oven to 425°F. Line a 12-cup muffin tin with muffin liners.
  9. Combine Dry Muffin Ingredients: In the bowl with the lemon sugar, whisk in 3 cups flour, 3 tsp baking powder, 1 tsp baking soda, 1/2 tsp kosher salt, and 2 tbsp lemon zest.
  10. Mix Wet Muffin Ingredients: In a separate bowl, melt 4 tbsp butter. Add 1/2 cup vegetable oil, 1/2 cup milk, 1/2 cup Greek yogurt, 3 eggs, and 1 tsp lemon extract. Mix well with a spatula.
  11. Combine Wet and Dry Ingredients: Pour all the dry ingredients into the wet ingredients at once. Gently fold with a spatula until just combined; the batter should be slightly lumpy without large streaks of flour.
  12. Scoop Batter into Tin: Using an ice cream scoop, fill each muffin liner to the top with batter.
  13. Initial High-Heat Bake: Bake the muffins at 425°F for 7 minutes to help rise.
  14. Reduce Heat and Finish Baking: Lower the oven temperature to 350°F and bake for an additional 13 to 15 minutes until a toothpick inserted comes out clean.
  15. Make Lemon Glaze: Prepare a simple lemon glaze to brush on muffins immediately after baking.
  16. Glaze and Cool: Brush the hot muffins with the lemon glaze and let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  17. Fill Muffins with Lemon Curd: Using a donut syringe, piping bag, or squeeze bottle, inject the chilled lemon curd into the center of each muffin.
  18. Optional Final Glaze Drizzle: Drizzle more lemon glaze over the top of the muffins to seal the filling or leave lemon curd exposed for a pretty presentation.

Notes

  • Do not overmix the muffin batter; a few lumps are okay to keep muffins tender.
  • Consistent stirring of the lemon curd while cooking prevents scrambled eggs and ensures smooth texture.
  • Use fresh lemons for the best flavor in both zest and juice.
  • The ice cream scoop helps portion batter evenly for uniform muffins.
  • Chilling the lemon curd before injecting helps it hold shape inside the muffins.
  • The initial high temperature baking step promotes a good muffin rise and moist crumb.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 320
  • Sugar: 24g
  • Sodium: 220mg
  • Fat: 16g
  • Saturated Fat: 7g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1.5g
  • Protein: 5g
  • Cholesterol: 95mg

Keywords: lemon curd muffins, lemon muffins, citrus muffins, homemade lemon curd, fluffy muffins, moist muffins, lemon glaze

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Find it online: https://mealbynoah.com/moist-and-fluffy-lemon-curd-muffins-recipe/