Lemon Curd Muffins

These domed Lemon Curd Muffins are warmly spiced with the bold flavors of cardamom and ginger and then filled with   for a sweet and tangy surprise. Topped with a buttery and crunchy Oat-Pecan Streusel and drizzled with a sweet  Glaze, these  might just become a new year-round favorite.

  • 3 cups (375 grams) all-purpose flour
  • 2 teaspoons (10 grams) baking powder
  • 2 teaspoons (4 grams) ground cardamom
  • 1 teaspoon (2.25 grams) kosher salt, divided
  • ½ teaspoon (1 gram) ground ginger
  • ¾ cup (150 grams) granulated sugar
  • ½ cup (110 grams) firmly packed dark brown sugar
  • 3 large eggs (150 grams), room temperature
  • 2 teaspoons (6 grams) tightly packed lemon zest
  • ⅔ cup (149 grams) vegetable oil
  • ½ cup (120 grams) whole milk, room temperature
  • Lemon Curd (recipe follows)
  • Oat-Pecan Streusel (recipe follows)
  • Lemon Glaze (recipe follows)
  1. Preheat oven to 350°F (180°C). Spray a 12-well muffin pan with baking spray with flour, or line wells with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, cardamom, ¾ teaspoon (2.25 grams) salt, and ginger.
  3. In a large bowl, whisk together sugars, eggs, and lemon zest. Add oil and milk, whisking until well combined. Add flour mixture, and fold until combined. Let stand for 30 minutes.
  4. Spoon batter into prepared muffin cups, filling about three-fourths full (about 73 grams each).
  5. Place Lemon Curd in a pastry bag; cut a ½-inch opening in tip. Pipe curd into center of each well until batter reaches top edge, being careful not to touch bottom or sides; lightly tap pan on a kitchen towel-lined counter, and fill in any curd that may have fallen. Spoon remaining batter over curd (about 2 teaspoons or 14 grams each). Sprinkle Oat-Pecan Streusel on top (about 1½ tablespoons each).
  6. Bake until a wooden pick inserted in muffin comes out clean, about 30 minutes. Let cool in pan for about 10 minutes. Remove from pan, and let cool on a wire rack. Drizzle with Lemon Glaze. Serve warm or at room temperature.

  • ⅓ cup plus 1 tablespoon (79 grams) granulated sugar
  • 2 large eggs (100 grams), room temperature
  • 2 teaspoons (4 grams) packed lemon zest
  • 1 teaspoon (3 grams) cornstarch
  • ¼ teaspoon kosher salt
  • ½ cup (120 grams) fresh lemon juice
  • ⅓ cup (76 grams) unsalted butter, cubed
  1. In a medium saucepan, whisk together sugar, eggs, lemon zest, cornstarch, and salt until smooth. Add lemon juice, whisking until smooth. Cook over medium-low heat, stirring constantly, until mixture is bubbling, thickened, holds shape of whisk, and registers 170°F (76°C) on an instant-read thermometer, about 7 minutes.
  2. Strain mixture through a fine-mesh sieve into a medium heatproof bowl. Add butter, 1 cube at a time, stirring until combined and mixture is smooth after each addition. Cover with a piece of plastic wrap, pressing wrap directly onto surface of curd to prevent a skin from forming. Let cool completely. Refrigerate in an airtight container for up to 1 week.

  • ⅓ cup (73 grams) firmly packed light brown sugar
  • ¼ cup (31 grams) all-purpose flour
  • ¼ cup (25 grams) old-fashioned oats
  • ¼ cup (28 grams) chopped pecans
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground cardamom
  • 3 tablespoons (42 grams) cold unsalted butter, cut into ½-inch cubes
  1. In a large bowl, combine brown sugar, flour, oats, pecans, salt, and cardamom. Using a pastry blender or 2 forks, cut in cold butter until butter is pea-size. Freeze for 10 minutes or until ready to use.

  • 1 cup (120 grams) confectioners’ sugar
  • 3 tablespoons (45 grams) fresh lemon juice
  1. In a small bowl, whisk together confectioners’ sugar and lemon juice until smooth. Use Immediately.



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