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Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
In another bowl, combine the melted butter, eggs, milk, lemon juice, and lemon zest. Mix until well blended.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Fill each muffin cup halfway with the batter. Add a teaspoon of lemon curd to the center of each muffin, then top with more batter until the cups are about 3/4 full.
To make the streusel, combine the flour, brown sugar, and cold butter in a small bowl. Use a fork or your fingers to mix until the mixture resembles coarse crumbs.
Sprinkle the streusel topping evenly over the muffins.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Variations & Tips
For a nutty twist, add 1/2 cup of chopped walnuts or pecans to the streusel topping. If you prefer a sweeter muffin, increase the amount of lemon curd in the center. For those who enjoy a bit of spice, a pinch of cinnamon in the streusel can add warmth to the flavor profile. If you have picky eaters, consider making a batch without the lemon curd and adding chocolate chips instead for a different take.
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