Ingredients
Scale
- 3 egg yolks
- ¼ cup lemon juice
- 2 teaspoons lemon zest
- 6 Tablespoons sugar
- ¼ cup 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
- 1/3 cup unsalted butter-room temperature
- 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 or cream
Instructions
- Prepare the lemon curd: Whisk egg yolks, sugar, lemon juice, and zest in a double boiler until thickened. Stir in cold butter until melted. Cool before using.
- Preheat your oven to 350°F (175°C) and line a muffin pan with liners.
- In one bowl, mix flour, baking powder, baking soda, and salt. In another bowl, cream together room temperature butter and sugars until smooth. Add eggs one at a time along with yogurt and lemon juice.
- Gradually combine dry ingredients into wet until just mixed; avoid overmixing.
- Fill muffin cups halfway with batter, add a tablespoon of lemon curd to the center, then top with more batter until three-quarters full.
- Bake for 25 minutes or until golden brown.
- For the glaze, mix powdered sugar with milk until smooth and drizzle over cooled muffins.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 200
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg