I felt like defying the oncoming winter today with something bright and summery, and citrus seemed like the perfect way to go.
I have a confession to make, this was my first ever curd. I know, how is that possible? I guess I just always thought it sounded kind of gross. Doesn’t it sound gross? Just say it a few times, curd, curd, curd…… It makes me think of sour milk or something, yuck. As it turns out though, it’s really, really, really good and I’ve just been being an idiot for the past 19 years.
I get life guilt when I make something new and realize that I’ve been missing out on it forever. I should probably get over that because at this rate it will be happening almost daily since I’ve been on this kick where I want to make every new recipe I see. Okay, I’ve been on that kick for a while but I think it’s getting worse. I just need to keep in mind that there’s a first time for everything.
So these muffins are kind of amazing. I thinks it has to do with the fact that they are not only stuffed with citrus curd but I also put some into the batter.
That idea was inspired by me being too lazy to wash, zest, and juice more fresh fruit, but after making them I think it added more flavor that way and it made them super velvety. It’s just that, by the time you’ve done all the lemons, limes, and oranges for the curd, you’re not going to want to do more for the batter. At least, I didn’t, I just grabbed my last orange and called it good. We’ll keep this our little secret and I’ll tell everyone else that the idea was a stroke of brilliance from my little ol’ head.
Um, question; do poppy seeds actually add any flavor because I’ve never noticed any difference. I’m pretty sure someone just decided that adding tiny edible specks to muffins makes them look pretty and just went with it. I mostly added them for that purpose, plus they sound nice in the title.
I won’t say that you have to try these because, obviously, you don’t have to. However, I don’t think it’s untrue to say that you need to make them. These muffins definitely have the power to win friends and influence people.
- Citrus Curd:
- 8 egg yolks
- 3 medium lemons
- 2 medium oranges
- 4 key limes
- 1 1/3 cups sugar
- 1/4 teaspoon salt
- 10 tablespoons (1 1/4 sticks) butter
- 2 eggs
- 1 1/4 cups sugar
- 1/2 cup vegetable oil
- 1 cup milk
- 2/3 cup curd
- juice and zest from 1 orange
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 3 cups flour
- 2 tablespoons poppy seeds
- Juice and zest the citrus fruits.
- Whisk egg yolks and sugar together in a medium saucepan then slowly pour in juice while whisking. Stir in zest and salt and place over medium low heat. Stir constantly until the curd gets thick enough to coat the back of a spoon, it should take 10 to 12 minutes. It will also get big and foamy as it boils.
- Stir in butter until melted then pour through a fine mesh strainer into a medium bowl. Cover with plastic wrap directly on top to prevent it from forming a film and allow it to cool.
- Preheat oven to 350 degrees F (180 C).
- Beat eggs and sugar together in a medium mixing bowl. Add oil, milk, orange juice and zest, and curd. Stir in remaining ingredients and grease, or line with paper, 2 or 3 muffin tins. Spoon batter into pan and fill each hole to the rim. Bake for 25 to 35 minutes or until toothpick comes out clean. Remove from oven and allow them to cool for about 5 minutes then loosen from pan and place on cooling rack to finish.
- Fill a pastry bag fitted with bismark tip with remaining citrus curd and pipe into centers of muffins.