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Lemon Curd Muffins

Delight in these fluffy muffins filled with creamy lemon curd and topped with a crunchy streusel, perfect for breakfast or as an afternoon snack.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Base
  • 2 cups all-purpose flour Provides structure and base of the muffins.
  • 1 tbsp baking powder Acts as a leavening agent.
  • 1/2 tsp baking soda Enhances browning and lift.
  • 1/2 tsp kosher salt Balances sweetness.
  • 1 tsp ground ginger Adds a warm, spiced note.
  • 3/4 cup granulated sugar Sweetens the muffins.
  • 1/4 cup brown sugar Adds moisture and deeper flavor.
  • 2 large eggs Provides structure and richness.
  • 1 tbsp lemon zest Infuses bright citrus flavor.
  • 1/2 cup vegetable oil Keeps the muffins moist.
  • 1/2 cup whole milk Adds creaminess.
  • 1 cup lemon curd Provides tangy filling.
Streusel Topping
  • 1/2 cup flour Creates the crumble base.
  • 1/3 cup chopped pecans Adds nutty crunch.
  • 1/4 cup sugar Sweetens the streusel.
  • 1/2 tsp cinnamon Adds warm spice.
  • 1/4 tsp kosher salt Enhances flavors.
  • 1/4 cup unsalted butter Brings richness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, kosher salt, and ground ginger.
  3. In a large bowl, whisk together granulated sugar, brown sugar, eggs, and lemon zest until well combined. Add vegetable oil and milk, whisking until smooth.
  4. Fold the dry ingredients into the wet mixture until just combined.
  5. Spoon the batter into the muffin cups, filling them about three-fourths full.
  6. Pipe lemon curd into each muffin cup until it's nearly at the top.
Streusel Preparation
  1. In a bowl, mix flour, chopped pecans, sugar, cinnamon, and kosher salt. Drizzle in melted butter and stir until crumbly.
  2. Sprinkle streusel mixture over the muffin batter.
Baking
  1. Bake for about 30 minutes or until a toothpick comes out clean.
  2. Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack.

Notes

For best results, always use fresh lemon zest and consider using room temperature ingredients.