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Author:
mooniebakie
TikTok
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Orange Curd Streusel Muffins
These orange curd streusel muffins are seriously some of the best you'll ever have. Featuring a bright and tangy homemade orange curd baked inside a fluffy muffin, topped with a sweet, crumbly streusel. This recipe combines citrusy freshness with a delightful texture contrast, making it perfect for breakfast, brunch, or a sweet treat. The video description states these are 'too good to gatekeep,' encouraging everyone to try this exceptional recipe.
#Muffins
#Orange
#Citrus
#Baking
#Breakfast
#Brunch
#Dessert
#Streusel
Freshly Baked Orange Curd Muffins
Recipe Information
25m
Prep Time
40m
Cook Time
1h 5m
Total Time
12
Servings
Medium
American
English
Nutrition (per serving)
350
Calories
5g
Protein
55g
Carbs
15g
Fat
Muffins with Streusel Topping
Ingredients
Servings: 12
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Muffin Cross-Section with Orange Curd
Instructions
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- Prepare the Orange Curd: In a heatproof bowl set over a saucepan of simmering water (double boiler), combine 135g sugar, zest of 1 orange, 60g room temperature unsalted butter, 1 whole egg, 1 egg yolk, a pinch of salt, and 120ml fresh orange juice. Whisk constantly until the mixture thickens to a custard-like consistency, about 10-15 minutes.15m
Preview15mPreviewPrepare the Orange Curd: In a heatproof bowl set over a saucepan of simmering water (double boiler), combine 135g sugar, zest of 1 orange, 60g room temperature unsalted butter, 1 whole egg, 1 egg yolk, a pinch of salt, and 120ml fresh orange juice. Whisk constantly until the mixture thickens to a custard-like consistency, about 10-15 minutes. - Strain the orange curd through a fine-mesh sieve into a clean bowl to remove any zest or cooked egg bits, ensuring a smooth texture. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate until cool and thick, about 30 minutes to 1 hour.35m
Preview35mPreviewStrain the orange curd through a fine-mesh sieve into a clean bowl to remove any zest or cooked egg bits, ensuring a smooth texture. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate until cool and thick, about 30 minutes to 1 hour. - Prepare the Streusel Topping: In a small bowl, combine 40g all-purpose flour, 40g granulated sugar, and 20g melted butter. Mix with a fork until crumbly. Set aside.5m
Preview5mPreviewPrepare the Streusel Topping: In a small bowl, combine 40g all-purpose flour, 40g granulated sugar, and 20g melted butter. Mix with a fork until crumbly. Set aside. - Prepare the Muffin Batter (Dry Ingredients): In a large bowl, whisk together 250g all-purpose flour, 2 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp salt.3m
Preview3mPreviewPrepare the Muffin Batter (Dry Ingredients): In a large bowl, whisk together 250g all-purpose flour, 2 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp salt. - Prepare the Muffin Batter (Wet Ingredients): In a separate medium bowl, combine 150g granulated sugar with the zest of 2–3 oranges, rubbing the zest into the sugar to release its oils and enhance the flavor. Add 180ml milk, 80ml vegetable oil, and 1 egg. Whisk until well combined.5m
Preview5mPreviewPrepare the Muffin Batter (Wet Ingredients): In a separate medium bowl, combine 150g granulated sugar with the zest of 2–3 oranges, rubbing the zest into the sugar to release its oils and enhance the flavor. Add 180ml milk, 80ml vegetable oil, and 1 egg. Whisk until well combined. - Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine. Overmixing leads to tough muffins.2m
Preview2mPreviewCombine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine. Overmixing leads to tough muffins. - Assemble the Muffins: Line a 12-cup muffin tin with paper liners. Fill each liner about halfway with muffin batter. Spoon about 1-2 teaspoons of the chilled orange curd into the center of each muffin. Top with the remaining muffin batter to cover the curd.5m
Preview5mPreviewAssemble the Muffins: Line a 12-cup muffin tin with paper liners. Fill each liner about halfway with muffin batter. Spoon about 1-2 teaspoons of the chilled orange curd into the center of each muffin. Top with the remaining muffin batter to cover the curd. - Add Streusel and Bake: Sprinkle the prepared streusel topping generously over the top of each muffin. Bake in a preheated oven at 200°C (400°F) for 5 minutes, then reduce the temperature to 175°C (350°F) and bake for another 15-20 minutes, or until a toothpick inserted into the center comes out clean.25m
Preview25mPreviewAdd Streusel and Bake: Sprinkle the prepared streusel topping generously over the top of each muffin. Bake in a preheated oven at 200°C (400°F) for 5 minutes, then reduce the temperature to 175°C (350°F) and bake for another 15-20 minutes, or until a toothpick inserted into the center comes out clean. - Cool: Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!15m
Preview15mPreviewCool: Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
