Preheat your oven to 350°F (180°C). Spray a 12-well muffin pan with baking spray with flour, or line wells with paper liners.
In a medium bowl, whisk together flour, baking powder, cardamom, salt, and ginger.
In a large bowl, whisk together granulated sugar, dark brown sugar, eggs, and lemon zest. Add oil and milk, whisking until combined.
Add the flour mixture to the wet ingredients, folding until just combined. Let stand for 30 minutes.
Spoon batter into prepared muffin cups, filling about three-fourths full (about 73 grams each).
Pipe lemon curd into the center of each well until batter reaches the top edge without touching the sides; tap the pan to settle.
Spoon remaining batter over curd and sprinkle with Oat-Pecan Streusel on top.
Bake until a wooden pick inserted in the center comes out clean, about 30 minutes.
Let cool in the pan for about 10 minutes before transferring to a wire rack. Drizzle with Lemon Glaze before serving.
