Preheat 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, ¾ teaspoon (2.25 grams) salt, and ginger.

In a large bowl, whisk together sugars, eggs, and lemon zest. Add oil and milk, whisking until well combined. Add flour mixture, and fold until combined. Let stand for 30 minutes.

Spoon batter into prepared muffin cups, filling about three-fourths full (about 73 grams each).

Place Lemon Curd in a pastry bag; cut a ½-inch opening in tip. Pipe curd into center of each well until batter reaches top edge, being careful not to touch bottom or sides; lightly tap pan on a kitchen towel-lined counter, and fill in any curd that may have fallen. Spoon remaining batter over curd (about 2 teaspoons or 14 grams each). Sprinkle Oat-Pecan Streusel on top (about 1½ tablespoons each).

Bake until a wooden pick inserted in muffin comes out clean, about 30 minutes. Let cool in pan for about 10 minutes. Remove from pan, and let cool on a wire rack. Drizzle with Lemon Glaze. Serve warm or at room temperature.