Directions
- 1Preheat oven and line muffin tin with paper liners.
- 2Combine dry ingredients in a bowl.
- 3In a separate bowl, whisk together wet ingredients.
- 4Gently fold wet ingredients into dry ingredients.
- 5Fill muffin liners about 2/3 full.
- 6Bake until golden brown.
- 7While muffins are baking, prepare lemon curd by whisking together lemon juice, sugar, butter, eggs, and lemon zest in a saucepan.
- 8Cook over low heat, stirring constantly, until thickened.
- 9Let the lemon curd cool completely.
- 10Once muffins have cooled, sift powdered sugar over the top.
- 11Pipe lemon curd onto the muffins.
Ingredients
- 1.5 cups all-purpose flour
- 0.5 tablespoons corn starch
- 0.5 teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoons salt
- 3 eggs
- 1 cups cane sugar
- 2 tablespoons butter
- 2 lemons lemon zest
- 0.33 cups fresh lemon juice
- 1 teaspoon lemon extract
- 0.5 cups olive oil
- 0.75 cups plain Greek yogurt
- 0.75 cups fresh lemon juice
- 0.75 cups white sugar
- 0.5 cups unsalted butter
- 3 large eggs
- 1 tablespoon grated lemon zest
- 0.75 cups powdered sugar
Equipment
ovenmuffin tinmeasuring cupsmeasuring spoonsmixing bowlswhiskcookie scooppiping bagsieve
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