featured 14030

Zesty Lemon Curd Muffins with Creamy Filling

Lemon Curd Muffins topped with a buttery streusel and finished with a sweet glaze are filled with homemade lemon curd, making them an ideal dessert, snack, or bright breakfast for lemon lovers.

lemon curd muffin with creamy lemon filling and glaze on top
Soft lemon curd muffin with a creamy lemon center and sweet glaze drizzle.

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

If you love lemon desserts, try variations like lemon coffee cake, lemon custard cake, no-bake lemon cheesecake bars, or lemon cream cheese muffins for more bright citrus treats.

These sweet-and-tangy muffins, with crunchy streusel and a soft lemony center, are perfect with a mug of coffee. They make a cheerful breakfast or a sunny pick-me-up on a gray day.

bakery style lemon muffin with crumb topping and fresh lemon slice on top
Bakery-style lemon muffin topped with a buttery crumb and a fresh lemon slice.

How to make Lemon Curd Muffins?

Preparing the muffin batter and streusel is straightforward, especially if you use store-bought lemon curd. Homemade curd is quick to make and gives the best flavor, but either option works well.

You’ll need:

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

For the streusel, combine flour, granulated sugar and brown sugar in a bowl, stir in melted butter until the mixture forms coarse crumbs, then chill until ready to use.

For the muffins, cream softened butter with sugar, then add eggs, lemon zest, Greek yogurt, lemon juice and vanilla. Fold in the dry ingredients until just combined. Spoon batter into liners, add a spoonful of lemon curd, cover with a thin layer of batter, and top with streusel before baking.

How to Make Homemade Lemon Curd from Scratch?

This lemon curd is tangy, silky, and comes together on the stove in about 10 minutes. It requires just a few ingredients and a little attention while cooking.

step by step process for making lemon curd muffins with filling and crumb topping
Simple step-by-step process for making soft lemon curd muffins with a creamy lemon center.

You only need four ingredients:

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

Make the curd in a double boiler for the most consistent results. Whisk egg yolks, sugar, lemon zest and lemon juice together in the top of the double boiler set over simmering water. Stir constantly until the mixture thickens, about 10 minutes. If it doesn’t thicken, raise the heat slightly and continue whisking.

batch of lemon curd muffins with crumb topping baked in muffin pan
A full batch of homemade lemon curd muffins with golden crumb topping.

When the curd has thickened, remove it from the heat and whisk in the cold butter until smooth. Transfer the curd to a jar or bowl and press plastic wrap directly onto the surface to prevent a skin from forming. The curd will thicken further as it cools and will keep refrigerated for up to 10 days.

lemon curd muffins with soft crumb and gooey lemon filling inside

Lemon Curd Muffins

5 from 1 review
  • Author: Vera Z.
  • img 14030 6Prep Time: 30 minutes
  • img 14030 7Cook Time: 25 minutes
  • img 14030 8Total Time: 55 minutes
  • img 14030 9Yield: 12 muffins
  • img 14030 10Category: Dessert
  • img 14030 11Method: Bake
  • img 14030 12Cuisine: American

Description

Lemon Curd Muffins with a streusel crumb topping and a sweet glaze are generously filled with homemade lemon curd, making them an easy and delightful dessert, breakfast, or snack for lemon fans.

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 into pieces

Streusel Crumb Topping:

  • 1 cup all-purpose flour
  • 1/4 cup granulated 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

Instructions

  1. Make the lemon curd ahead of time so it has plenty of time to cool and set. In a double boiler, whisk together egg yolks, sugar, lemon zest and lemon juice. Place over simmering water and stir constantly until the mixture thickens, about 10 minutes. If needed, increase the heat slightly while whisking.
  2. Remove from heat and whisk in the cold butter until smooth. Transfer to a jar or bowl and press plastic wrap onto the surface to prevent a skin. Cool completely; the curd will thicken as it cools.
  3. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  4. Whisk together the flour, baking powder, baking soda, and salt; set aside.
  5. Beat the butter until smooth, then add sugar and cream until light. Add eggs, vanilla, lemon zest and Greek yogurt and mix until combined. Stir in lemon juice.
  6. Fold the dry ingredients into the wet ingredients until just combined.
  7. Spoon batter into the prepared muffin cups, filling each about halfway.
  8. Drop about a tablespoon of lemon curd into the center of each muffin, cover with a thin layer of batter so the cups are about three-quarters full, then top generously with streusel. Gently press the crumbs so they stick to the batter.
  9. Bake for about 25 minutes, or until muffins are set and the streusel is golden brown.
  10. Whisk together powdered sugar and milk or cream to make the glaze. Adjust with more powdered sugar if too thin, or more liquid if too thick. Drizzle over cooled muffins.