Ingredients
Scale
- 3 egg yolks
- ¼ cup lemon juice
- 2 teaspoons lemon zest
- 6 Tablespoons sugar
- ¼ cup unsalted butter (cold and cut in pieces)
- 1 cup all-purpose flour
- ¼ cup sugar
- ¼ cup light brown sugar
- 6 Tablespoons unsalted butter (melted)
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅓ cup unsalted butter (room temperature)
- ¾ cup sugar
- 2 eggs
- ⅔ 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
- Make the lemon curd by whisking egg yolks, sugar, lemon zest, and lemon juice in a double boiler until thickened, then mix in cold butter and let cool.
- Preheat oven to 350°F (175°C) and line a muffin pan with paper liners.
- Combine flour, baking powder, baking soda, and salt in a mixing bowl.
- In another bowl, cream room temperature butter with sugar until smooth; add eggs one at a time followed by vanilla extract, Greek yogurt, lemon zest, and juice.
- Gradually incorporate dry ingredients into the wet mixture until just combined.
- Fill muffin cups halfway with batter; add a tablespoon of cooled lemon curd on top and cover with more batter.
- Sprinkle streusel topping generously over each muffin.
- Bake for about 25 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (80g)
- Calories: 240
- Sugar: 16g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg