Lemon Curd Muffins
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Looking for a new muffin recipe to try? These Lemon Curd Muffins are a delightful combination of sweet and tangy, topped with a delicious pecan streusel. They are simple to make and even easier to love, perfect for serving at gatherings or enjoying with a cup of coffee or tea.
Welcome to the sunny side of baking where I’m bringing a little zest into your kitchen with this Lemon Curd Muffins recipe! These muffins are as delightful as they are unique. They feature a vibrant lemon curd filling and a crunchy pecan streusel topping. Whether you’re sprucing up a weekend brunch, hosting a baby/bridal shower, need a special treat for Mom, or simply looking for a cheerful snack to brighten your day, these muffins promise to deliver both taste and texture that will please everyone at your table.
I think they would be delicious served with a piece of Spinach Bacon Swiss Quiche, a delightful homemade Fruit Salad, and maybe even a Peach Bellini! Yum!
I found this recipe in one of my favorite baking magazines, Baked from Scratch. If you love baking and you’re not a subscriber to this magazine, you’re missing out. They have some of the best recipes. So, a big shout out to them for inspiring this deliciousness!
You’re in for a treat today and I know you’re going to love this recipe!
Why You’ll Enjoy This Recipe
- Enjoy the vibrant burst of lemon in every bite. The rich lemon curd complements the sweet muffin and crunchy pecan streusel topping perfectly, offering a delightful balance of flavors.
- Whether you’re hosting a brunch, need a tasty afternoon pick-me-up, or want a special breakfast, these muffins fit the bill. They’re versatile enough to be enjoyed anytime, making them a fantastic choice for any gathering or a quiet morning.
- Though straightforward to make, these muffins have a “gourmet” feel that’s sure to impress. The lemon curd filling and pecan streusel topping add a touch of elegance without complicating the baking process.
- Guaranteed to win over anyone who tries them, these muffins are a hit in any setting. The sweet and tangy combination makes them a sweet treat anyone can appreciate.
Love lemon and looking for more delicious recipes? Well, my friend you’ve come to the right place because I have a collection of the best lemon recipes. I know you’ll find many new things to love!
Ingredients
Before we can bake these delicious Lemon Curd Muffins, we’re going to need a few carefully selected ingredients. Here’s what you’ll want to gather:
- All-Purpose Flour: A staple for baking, this flour provides the structure for your muffins.
- Baking Powder & Baking Soda: These leavening agents help your muffins rise to be light and fluffy.
- Kosher Salt: Enhances the flavors of the other ingredients, balancing the sweetness. It’s amazing what a little salt can add to a sweet baked good.
- Ground Ginger: Adds a subtle, warm spice that complements the lemon flavor.
- Ground Cinnamon: A pinch is added to the batter which helps to tie in the delicious flavors of the cinnamon-based streusel topping. This warm spice pairs beautifully with the lemon and pecan flavors.
- Granulated Sugar & Brown Sugar: These sweeten the muffins, with brown sugar adding a hint of molasses depth.
- Eggs: Bind the ingredients together and help to create a tender texture in the muffins.
- Lemon Zest: Infuses the batter with bright, citrusy notes that are distinctly lemon.
- Vegetable Oil: Keeps the muffins moist and enhances their crumb.
- Whole Milk: Adds moisture and fat, contributing to the rich texture of the muffins.
- Lemon Curd: Offers a sharp, sweet burst of lemon flavor as the filling of each muffin. You can make your own lemon curd, but I found a store-bought version that I love. It tastes delicious and works perfectly in this recipe.
- Pecans: Provide a nutty crunch that contrasts nicely with the soft muffin texture.
- Unsalted Butter: Used in the streusel topping to bring richness and a melt-in-your-mouth texture.
Now that you have all of your ingredients together, I think it’s time to make and bake these Lemon Curd Muffins.
How To Make
I promise that this recipe is quick and simple to put together. Baking from scratch is easier than you might think! I’ll walk you through it step-by-step below. I’ve also provided a full ingredient list and instructions in the printable recipe card below.
- Begin by preheating your oven to 350 degrees F. Line a 12-well muffin pan with paper liners and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, kosher salt, and ginger. Set aside.
- In a large bowl, whisk the granulated sugar, brown sugar, eggs, and lemon zest until well-mixed. Add the oil and milk, whisking continuously until smooth. Gradually fold in the dry ingredients just until blended.
- Distribute the batter into the lined muffin wells, filling each about three-fourths full.
- Fill a pastry bag with lemon curd and snip off the tip to create a ½-inch opening. Add the curd into the center of each muffin cup until the batter rises to the top edge. Avoid the bottom and sides. Gently tap the pan on a towel-lined countertop to settle the contents and add any additional curd as needed. Top off with the remaining batter.
- For the streusel topping, mix flour, pecans, sugar, cinnamon, and kosher salt in a small bowl. Drizzle melted butter over the mixture and stir with a fork until it becomes crumbly.
- Evenly sprinkle the pecan streusel over each muffin.
- Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
I’m warning you, it’s going to be nearly impossible for you to let these cool before diving in. Thankfully, they are delicious when served warm or at room temperature. However, be sure to let them cool a bit so that lemon curd filling can set up again.
These Lemon Curd Muffins are perfect for any occasion, from a leisurely breakfast to an afternoon coffee break, and are sure to bring a bit of brightness to your meal.
Frequently Asked Questions
What can I use instead of lemon curd?
If lemon curd isn’t available, you can substitute it with a similar citrus-based curd, like orange or lime. For a different flavor profile, raspberry or strawberry preserves could also make a delicious filling. Mmm. I think I may need to try that next!
How do I store these muffins to keep them fresh?
Store the muffins in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate them for up to a week, or freeze them for up to three months.
Why did my muffins not rise properly?
Ensure your baking powder and baking soda are fresh as they lose effectiveness over time. Also, avoid overmixing the batter once the dry ingredients are added to keep the muffins light and fluffy.
Can I add nuts to the muffin batter?
Absolutely! While the recipe includes pecans in the streusel topping, you can also fold chopped pecans, walnuts, or almonds directly into the muffin batter for added texture and flavor. One of the best parts about baking is making things your own. Mix it up and have fun!
How can I ensure my muffins are moist and not dry?
To keep your muffins moist, be sure not to overbake them. Check them a few minutes before the recipe’s suggested baking time is up, and remove them from the oven as soon as a toothpick comes out clean. Additionally, using ingredients like vegetable oil and whole milk, as specified, helps retain moisture.
More Muffins Recipe You’ll Love
- Rhubarb Muffins
- Glazed Pumpkin Donut Muffins
- My BEST Blueberry Muffins
- Caramel Apple Muffins
- Blackberry Banana Muffins
Try out this Lemon Curd Muffin recipe and let me know how it goes, and/or share your tips for perfect muffins. Baking is more fun when we can share our experiences and learn from each other. Be sure to stop back and leave a comment and a 5-star rating below.
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Lemon Curd Muffins
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- ½ teaspoon ground ginger
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 3 eggs
- 2 teaspoons tightly packed lemon zest
- ⅔ cup vegetable oil
- ½ cup whole milk
- 1 jar (11 ounces) lemon curd
Streusel Topping:
- 1 cup all-purpose flour
- ¼ cup chopped pecans
- ⅔ cup sugar
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- 1 stick unsalted butter melted
Instructions
- Begin by preheating your oven to 350 degrees F. Line a 12-well muffin pan with paper liners and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, kosher salt, and ginger. Set aside.
- In a large bowl, whisk the granulated sugar, brown sugar, eggs, and lemon zest until well-mixed. Add the oil and milk, whisking continuously until smooth. Gradually fold in the dry ingredients just until blended.
- Distribute the batter into the lined muffin wells, filling each about three-fourths full.
- Fill a pastry bag with lemon curd and snip off the tip to create a ½-inch opening. Add the curd into the center of each muffin cup until the batter rises to the top edge. Avoid the bottom and sides. Gently tap the pan on a towel-lined countertop to settle the contents and add any additional curd as needed. Top off with the remaining batter.
- For the streusel topping, mix the flour, pecans, sugar, cinnamon, and kosher salt in a small bowl. Drizzle melted butter over the mixture and stir with a fork until it becomes crumbly.
- Evenly sprinkle the pecan streusel over each muffin.
- Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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