Ingredients
Scale
- ¼ cup fresh lemon juice
- 2 teaspoons lemon zest
- 1 cup all-purpose flour
- ¾ cup sugar (granulated + brown)
- ¼ cup unsalted butter
- 2 eggs
- 2/3 cup Greek yogurt
- ¾ cup powdered sugar (for glaze)
- Fresh fruit for serving (optional)
Instructions
- Prepare the lemon curd by whisking egg yolks, sugar, lemon zest, and juice in a double boiler until thickened. Stir in cold butter until melted. Cool completely.
- Preheat the oven to 350°F (175°C) and line a muffin pan with liners.
- Mix dry ingredients: flour, baking powder, baking soda, and salt in one bowl.
- In another bowl, cream room temperature butter with sugars until smooth. Beat in eggs one at a time. Add Greek yogurt, vanilla extract, lemon zest, and juice; mix until combined.
- Gently fold the dry ingredients into the wet mixture without overmixing.
- Fill muffin cups halfway with batter, add a tablespoon of cooled lemon curd on top, then cover with more batter until three-quarters full. Sprinkle streusel topping generously.
- Bake for about 25 minutes or until golden brown and set in the center.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg