Equipment

• Muffin pan
• Tulip cupcake liners
• Whisk
• Silicone spatula
• Medium saucepan
• Large mixing bowl
• Digital foos scale
• Large ice cream scoop

Ingredients

FOR LEMON CURD

• 220 g granulated sugar 
• 135 g lemon juice
• 9 g lemon zest
• 123 g salted butter
• 4 whole eggs + 1 yolk
• 1 + 1/2 teaspoon corn starch 
• 2 teaspoon water

FOR MUFFINS

• 2 eggs
• 122 g whole milk 
• 115 g salted butter (melted)
• 190 g granulated sugar 
• 250g all-purpose flour
• 1 teaspoon vanilla extract
• 2 tsp baking powder
• 1/8 tsp baking soda
• 15 g lemon zest 
• 20 g lemon juice 
• 92 g white chocolate chip

FOR CRUMBLE TOPPING

70 g all-purpose flour

53 g granulated sugar 

47 g salted butter (cubed)

Preparation

FOR LEMON CURD

1. Begin by combining the lemon zest and sugar in a small mixing bowl. Rub the zest into the sugar using your fingers to release the oils and enhance the flavor.
2. In a separate bowl, beat the whole eggs and egg yolk together until well combined, set it aside.
3. In another small bowl, mix the water and corn starch and set it aside.
4. In a saucepan, add the butter, lemon juice, and sugar-zest mixture. Stir until the butter has melted, the sugar has dissolved, and the mixture is well combined.
5. While whisking constantly, gradually pour the beaten eggs into the saucepan. Continue whisking until the mixture thickens and coats the back of a spoon.
6. Add the water and corn starch mixture to the saucepan and keep whisking.
7. Once the lemon curd has thickened, remove it from the heat and strain it through a fine-mesh sieve to remove any lumps or zest.
8. Pour the strained lemon curd into clean, sterilized jars or containers. Allow the curd to cool completely before sealing the jars.
9. Finally, store the lemon curd in the refrigerator. It will continue to thicken as it chills.
10. Lemon curd is incredibly versatile. Store leftover lemon curd in a container in the fridge for up to four weeks. It can be used in a variety of delicious ways. Spread it on toast, scones, or pancakes for a delightful treat. Alternatively, you can use it as a filling for cakes, tarts, or cookies to add a burst of tangy flavor.

FOR CRUMBLE TOPPING

1. In a medium mixing bowl, add all-purpose flour and granulated sugar. Combine thoroughly with a whisk.
2. Next, add the salted butter to dry mixing bowl and crumble them together with your hands.Set aside and start on the muffins.

FOR MUFFINS 

1. Preheat the oven to 425°F (218°C). Line a muffin tin with paper liners or lightly grease it with cooking spray.
2. In a small mixing bowl, combine the lemon zest and sugar. Rub the zest into the sugar using your fingers to release the oils and enhance the flavor. Set aside.
3. In a large mixing bowl, add the milk and eggs. Use a whisk to beat until combined, then stir in the vanilla extract.
4. Gradually add the melted salted butter, sugar-zest mixture, and lemon juice to the milk/egg mixture until combined.
5. Add the all-purpose flour, baking powder, and baking soda. Use a spatula to fold until combined.
6. Gently fold in the white chocolate chip with a spatula, being careful not to overmix the batter.
7. Line your muffin tray with liners. Then, use an ice cream scoop to fill each muffin liner approximately halfway. Add a spoonful of lemon curd to the middle, followed by another scoop of muffin batter. Top it off with more lemon curd and swirl it around.
8. Sprinkle crumble on top of your muffins. Bake them at 425°F (218°C) for 13 minutes, then reduce the temperature to 360°F (182°C) and bake for an additional 14 minutes or until a toothpick inserted in the center comes out clean.