Triple Citrus Curd Filled Poppyseed Muffins

323 Flares 323 Flares ×

Triple Citrus Curd Filled Poppyseed Muffins (4) I felt like defying the oncoming winter today with something bright and summery, and citrus seemed like the perfect way to go.

Triple Citrus Curd Filled Poppyseed Muffins., 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.

Triple Citrus Curd Filled Poppyseed Muffins (3) 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.

Triple Citrus Curd Filled Poppyseed Muffins1 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.

Triple Citrus Curd Filled Poppyseed Muffins, 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.

Triple Citrus Curd Filled Poppyseed Muffins (6) 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.

Triple Citrus Curd Filled Poppyseed Muffins (7) 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.

Triple Citrus Curd Filled Poppyseed Muffins (9) Triple Citrus Curd Filled Poppyseed Muffins (5)

Triple Citrus Curd Filled Poppyseed Muffins

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 20 minutes

Yield: 16 muffins

Triple Citrus Curd Filled Poppyseed Muffins


  • 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
  • Muffins:
  • 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


    Citrus Curd:
  1. Juice and zest the citrus fruits.
  2. 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.
  3. 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.
  4. Muffins:
  5. Preheat oven to 350 degrees F (180 C).
  6. 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.
  7. Fill a pastry bag fitted with bismark tip with remaining citrus curd and pipe into centers of muffins.

Triple Citrus Curd Filled Poppyseed Muffins (8)

Related posts:


  1. says

    Oh man, these look SO good!! I’ve had something quite similar on my to-bake list for a while, but with just a basic lemon curd. This triple citrus curd has my practically drooling on my keyboard! I think poppy seeds do have a subtle flavor (nutty and perhaps a tiny bit bitter), but for me, it’s more about the added texture.

  2. says

    Tori, these guys are SO cheerful! And I’m so glad you’re on the curd train (though, yes, terrible name for something so delicious). I just made lime curd for the first time and am appalled that I didn’t make it sooner in life. I was missing out big time!


Leave a Reply

Your email address will not be published. Required fields are marked *