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)
- Preheat oven to 350°F (180°C). Spray a 12-well muffin pan with baking spray with flour, or line wells with paper liners.
- In a medium bowl, whisk together flour, baking powder, cardamom, ¾ teaspoon (2.25 grams) salt, and ginger.
- 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.
- Spoon batter into prepared muffin cups, filling about three-fourths full (about 73 grams each).
- 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).
- 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
- 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.
- 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
- 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
- In a small bowl, whisk together confectioners’ sugar and lemon juice until smooth. Use Immediately.
Source: https://www.bakefromscratch.com/category/recipes/bread/feed/
