Moist and Fluffy Lemon Curd Muffins

Since we need lemon zest for the muffins, first zest the lemons on top of 1 cup of sugar in a medium sized bowl and set it aside, this is the sugar you'll need in the dry ingredients for the muffins.
Now make the lemon curd. Separate the egg yolks from the whites carefully.
Combine the 5 egg yolks, 3/4 cup sugar, and 1/2 cup freshly squeezed lemon juice in a small bowl or measuring cup and whisk to combine.
Pour it into a heavy bottomed pan over low- medium heat. Consistently stir the mixture for 10 minutes until it has thickened. You don't want to rush this part or raise the heat as it will cook the eggs.
The mixture is done when it coats the back of a spoon. If you take your finger and make a line through the curd on the back of the spoon and it stays in place, it’s done.
Take the pan off the heat and immediately add the 6 tbsp cold butter. Stir until melted.
Strain the curd through a fine mesh strainer to make it smooth. Pour the curd into a container and place a piece of plastic directly on top to prevent a film. Then cover and chill in the fridge while you make the muffins.
Make the muffins
Preheat the oven to 425° F and line a 12 cup muffin tip with muffin liners.
In the bowl with the sugar and zest, add the 3 cups flour, 3 tsp baking powder, 1 tsp baking soda, and 1/2 tsp kosher salt. Mix lightly with a whisk.
In the second bowl, add the 4tbsp butter and microwave for 30 seconds at a time until fully melted. Then add in the 1/2 cup oil, 1/2 cup milk, 1/2 cup greek yogurt, 3 eggs, and 1 tsp lemon extract. Mix well with the spatula.
All at once, add the dry ingredients into the wet ingredients. Using a large spatula, lightly and gently fold in the flour taking care not to over mix or mix too hard. You want the flour to JUST mix in till there are no mare large streaks. The batter will be lumpy.
Using an ice cream scoop for accuracy, scoop the batter into the prepared muffin tin all the way to the top.
Bake for 7 minutes on 425, then lower the temperature to 350°F and continue to bake for another 13-15 minutes.
Make the lemon glaze and set aside.
Take the muffins out and immediately brush them with the glaze. Then cool for 10 minutes in the pan. Move them to a wire rack to cool completely.
Using a donut syringe, piping bag and tip, or squeeze bottle, insert it into the top of the muffin and fill with the chilled lemon curd.
Drizzle with more glaze to cover the hole, or let the lemon curd show on top!

Ingredients

For the lemon curd

For the lemon muffins

Instructions

Notes