Ingredients
Method
- Begin by making the lemon curd, as it needs time to cool. Use a double boiler to prevent burning the ingredients. Whisk together egg yolks, granulated sugar, lemon zest, and lemon juice in the top pot. Set the pot over simmering water and stir constantly with a silicone spatula until the curd thickens, about 10 minutes. If the curd isn't thickening, increase the heat slightly while continuing to whisk.
- Once thickened, remove the pan from heat and stir in the cold butter until fully incorporated. Pour the curd into a jar or bowl and cover with plastic wrap, pressing it directly on the surface to avoid a skin from forming. Let the curd cool completely.
- Preheat the oven to 350°F (175°C). Line a 12-count muffin pan with paper liners and set it aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the room-temperature butter on high speed for about 1 minute, until smooth and creamy. Add sugar and beat until well combined. Add the eggs, vanilla extract, lemon zest, and Greek yogurt, mixing until smooth. Add the lemon juice and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Spoon the muffin batter into the prepared muffin pan, filling each cup about halfway.
- Drop about 1 tablespoon of lemon curd into the center of each muffin, then cover with a thin layer of muffin batter. Fill the cups to about ¾ full. Generously sprinkle the streusel topping on top of each muffin, pressing gently to adhere.
- Bake for 25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Allow muffins to cool slightly in the pan before transferring to a wire rack.
- For the glaze, mix powdered sugar and milk (or cream) in a small bowl until smooth. Drizzle over the cooled muffins before serving.
Nutrition
Notes
These muffins are an irresistible treat for lemon lovers, with a sweet glaze and buttery crumb topping.