Inspired by Huckleberry Cafe in Santa Monica, CA, these tiny muffins pack a bright citrus punch and a moist crumb spotted with crunchy poppy seeds. Once baked, they’re slathered with even more citrusy goodness and topped with adorably tiny candied kumquat rings. Make the most of citrus season and experiment with different varieties–like zest from a Buddha’s Hand lemon or the juice of a ruby red grapefruit!

Quick Info

⏱️ 60 min • 🍽️ 12 servings • ⭐ 82%

Nutrition

197 cal • 4g protein • 41g carbs • 2g fat

Tags

[North American] • [Vegetarian] • [Easy] • [Breakfast] • [Brunch] • [Desserts] • [Snacks] • [Under 1 Hour]

Ingredients

• 1 cup granulated sugar
• 1 cup water
• 5–10 kumquats, thinly sliced crosswise, seeds removed
• Nonstick cooking spray, for greasing
• 5 kumquats
• 4 tangerines
• 3 large Meyer lemons (or 5 small)
• 1 cup plus 2 tablespoons (1¼ sticks) unsalted butter, room temperature
• 1 cup plus 5 tablespoons granulated sugar, divided
• ½ teaspoon kosher salt
• 2 large eggs
• 2 large egg yolks
• 1¾ cups all-purpose flour
• 2 tablespoons buttermilk or whole milk
• 1½ tablespoons poppy seeds
• 1 tablespoon vanilla extract
• 1½ teaspoons baking powder

Instructions Preview

1. Make the candied kumquats: Prepare an ice …
2. Bring a small pot of water to a boil, then…
3. In the same small pot, combine the sugar a…

…and 12 more steps

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Recipe by: Amanda Berrill • From: Tasty