Ingredients
Scale
- 3 egg yolks
- ¼ cup lemon juice
- 2 teaspoons lemon zest
- 6 Tablespoons sugar
- ¼ cup cold butter
- 1 cup all-purpose flour
- ¼ cup sugar
- ¼ cup light brown sugar
- 6 Tablespoons melted unsalted butter
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1/3 cup room temperature unsalted butter
- ¾ cup sugar
- 2 eggs
- 2/3 cup Greek yogurt
- 1 teaspoon vanilla extract
- Grated zest from 1 lemon
- 2 Tablespoons fresh lemon juice
- ¾ cup powdered sugar
- 1–2 Tablespoons milk
Instructions
- Prepare the lemon curd by whisking egg yolks, sugar, lemon zest, and juice over a double boiler until thickened (about 10 minutes). Cool and mix in cold butter.
- Preheat your oven to 350°F (175°C) and line a muffin pan with liners.
- Combine dry ingredients (flour, baking powder, baking soda, salt) in one bowl.
- In another bowl, cream room-temperature butter with sugars; add eggs one at a time followed by yogurt, vanilla, lemon zest, and juice.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Fill muffin cups halfway with batter; add a tablespoon of cool lemon curd in the center and top with more batter until three-quarters full.
- Add streusel topping and bake for about 25 minutes until golden brown.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 210
- Sugar: 14g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 55mg