Ingredients
- 1 cup unsalted butter, softened
- 1 cup white granulated sugar
- 2 tablespoons fresh lemon zest
- 1 1/2 cups plain Greek yogurt, room temperature
- 2 large eggs, room temperature
- 2 teaspoons kosher salt
- 3 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup lemon curd (for filling and topping)
Instructions
- Preheat oven to 375°F (190°C) and line two muffin tins with 18 paper liners.
- In a large bowl, rub lemon zest into granulated sugar to release oils.
- Add softened butter, Greek yogurt, and eggs. Whisk until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually fold dry ingredients into wet ingredients until just combined. Do not overmix.
- Fill muffin liners nearly to the top.
- Bake 22–25 minutes until tops are lightly golden and a toothpick inserted into the cake portion comes out clean.
- Brush a small amount of lemon curd over warm muffin tops. Cool 15 minutes in pan, then transfer to wire rack to cool completely.
- Once cooled, pipe lemon curd into the center of each muffin using a pastry bag or squeeze bottle.
Notes
- Use room temperature ingredients for best texture.
- Avoid overmixing to keep muffins light and tender.
- Store refrigerated due to curd filling.
- Freeze up to 3 months in airtight container.
- Warm briefly before serving for fresh-baked texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 282
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
