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.

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

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