Kumquat Poppy Seed Muffins
Ingredients
Directions
Ingredients
6 tbsp
unsalted butter
Jump
0.5 c
sugar
Jump
1 lg
egg
Jump
0.5 c
yogurt
Jump
0.5
vanilla bean
Jump
1
seed vanilla bean
Jump
1 c
all-purpose flour
Jump
1 tsp
baking powder
Jump
0.25 tsp
baking soda
Jump
0.5 tsp
kosher salt
Jump
1 tbsp
poppy seeds
Jump
1 c
kumquat
Jump
Kumquat Poppy Seed Muffins

Kumquats are not only delicious to enjoy on their own, but can be added to salads, savory dishes, or made into syrups or jams. Their perfect balance of sweet and tart make them excellent for baking as well. Case in point are these kumquat poppy seed muffins, which are studded with thinly sliced kumquats that practically melt into the muffins when baked. As with all muffin batters, avoid overmixing the batter when combining the dry and wet ingredients. Too much mixing produces a tough baked good, and these should be buttery and tender. This batter also makes for a nice base muffin recipe, so have fun and try experimenting with other winter fruits. When selecting kumquats, choose the ones that are plump, deep orange in color, and have firm skins. If you’re planning to enjoy them right away, store them at room temperature for a few days. Any longer and they should be kept in an airtight container, in the refrigerator for up to two weeks.

12 muffins

  1. Preheat oven to 350°F. Line a standard muffin tin with 12 paper liners.
  2. In a small bowl combine flour, baking powder, baking soda, salt, poppy seeds, and 3/4 cup of the sliced kumquats.
  3. In the bowl of a stand mixer, fitted with the paddle attachment, cream together the butter and sugar until fluffy (about 2 minutes). Add the egg and mix until thoroughly incorporated. Scrape down the bowl and then add yogurt and vanilla. Mix to combine. On low speed, add flour mixture and mix just until combined.
  4. Fill each muffin cup half full and top each with 2–3 slices of the remaining kumquats.
  5. Bake for 23–25 minutes or until muffins are golden brown on top and spring back to the touch. Remove from oven and allow to cool. Store any leftover muffins in an airtight container for up to three days.

Recipe by Teresa Floyd

Teresa Floyd

Teresa Floyd is a Kansas City-based pastry chef, freelance photographer, and food writer. Her work has been featured on Food52, TODAY Food, Feast Magazine-Midwest, Edible Kansas City, and is an editor for the online cooking publication feedfeed. She is also the creator of Now, Forager—a pastry blog featuring seasonal pastries and confections. Visit her at now-forager.com and on Instagram @now_forager.

[email_signup id="3"]
[email_signup id="3"]