Toasted Sesame Chocolate Muffins + Kumquat Curd

Y'all.  My mom and step-dad recently moved into this house that has a cute little kumquat tree in the backyard and this thing has just exploded with kumquats.  She gave me a ton of them last week and I've finally stopped twerking long enough to do something with them.

 Kumquats are kind of a weird fruit and honestly it seems like no one really gives a crap about them, but having just adopted  a small child's worth of quats, I'm really digging them right now.   They're obviously a citrus, but taste more like a hybrid between a tiny bitter orange and a Japanese plum.  They're annoying to eat because they have massive seeds, but the sweet flesh makes it worth the struggle.   My first thought when receiving the kumquats was "yaaaas, I'll make a curd." So I did.  Eating a curd by spoon is delicious but also kind of weird. *cue muffin recipe development*  

I've been having some mad chocolate cravings lately so I made chocolate muffins and then pumped them with this curd to create a chocolatey-citrus kumquatsplosion.  Kumquats originated in East Asia and keeping in line with that flavor palate I included some toasted sesame oil and sesame seeds in the muffin batter.  It gives it a nice nutty flavor while still allowing for the chocolate deliciousness to come through.  

Also, yeah they're muffins, but they're chocolate muffins, so these make a great dessert as well as a sugary breakfast. 



  • 2 lbs kumquats, juiced
  • 1 cup sugar
  • 5 egg yolks
  • 1 stick unsalted butter, cut into 1/4" cubes




  1. Fill a small saucepan half-way with water and bring to a boil over medium-high heat
  2. In a metal bowl, whisk together the egg yolks and sugar until smooth, about one minute
  3. Whisk in kumquat juice to combine
  4. Reduce heat under the saucepan to low and set the metal bowl on top of the saucepan (the water should be low enough to where it is not actually touching the bowl, you just want the heat from the steam)
  5. Whisk constantly until thickened and slightly pale in color, about eight minutes.  I would actually recommend using an immersion blender for this part if you have one.
  6. Immediately remove from heat and stir in butter piece-by-piece, allowing each addition to melt before adding the next
  7. Once all butter has been added, transfer to your storage container and wrap in plastic wrap, chill for at least two hours, but it will last for up to a week



  • 2 cups all purpose flour
  • 1 cup sugar
  • 1 cup semi-sweet chocolate morsels
  • 2/3 cup unsweetened cocoa powder
  • Zest of two oranges
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/2 cup toasted sesame oil
  • 1 cup sour cream
  • 1 cup buttermilk
  • 1/3 cup sesame seeds (sprinkled on top of muffins before they are baked)



  1. Combine flour, sugar, baking soda, cocoa powder, and chocolate chips in a medium mixing bowl
  2. In a separate bowl, whisk together the sour cream, buttermilk, sesame oil, egg and vanilla
  3. Stir into chocolate mix and add zest, mix to combine
  4. Pour into prepared muffins tins
  5. Sprinkle sesame seeds on top of muffins
  6. Bake for about 25 - 30 minutes at 350*, or until a toothpick comes out clean


  • Once muffins have cooled completely, take a small serrated knife or spoon and dig a hole in the muffins about 1" deep and 1/2" in diameter, making sure there is at least 1/2" between the bottom of the hole and the bottom of the muffin
  • Place curd into a zip top bag or piping bag and squeeze into the holes you made
  • Smooth out curd and serve