Orange poppyseed muffins

• 2 cups (240g) all-purpose flour 
• ½ cup (100g) granulated sugar 
• ¼ cup (53g) golden brown sugar, packed 
• 1 teaspoon baking powder 
• 1 teaspoon baking soda 
• ¼ teaspoon sea salt 
• ½ cup (72g) poppyseeds 
• 3 large eggs, room temperature 
• ½ cup (120g) sour cream 
• 1 tablespoon vanilla extract 
• ½ cup (114g) unsalted butter, melted 
• ¼ cup (100g) Orange Purée (see below) 
• ½ cup Orange Glaze (see below)
• 6 Candied Kumquat slices, for garnish

Ingredients for orange glaze:

• 1 cup (125g) powdered sugar 
• 2 tablespoons orange juice 
• Water, if needed

Preparation:

Preheat oven to 375° and line a 6-cup muffin tin with muffin liners. Sift flour, sugar, brown sugar, baking powder, baking soda, and salt into a large bowl. Add poppyseeds and set aside. In the bowl of a stand mixer fitted with the whisk attachment, combine eggs, sour cream, and vanilla extract on low speed until fully incorporated. Drizzle in melted butter and whisk on low speed until combined. Add orange purée and mix on low speed until combined. Add dry ingredients and mix on low speed until just incorporated but no longer, about 30 seconds. Do not over-mix. Some dry bits are okay. Remove bowl from stand mixer. Fold in remaining dry bits with a rubber spatula. Fill each muffin mold ⅔ full. Bake 15 minutes, rotate muffin tin, and continue baking until a toothpick comes out clean, about 12 more minutes. Let muffins cool for 10 minutes. Top each muffin with 1 tablespoon orange glaze and garnish with a slice of candied kumquat.

Preparation for orange glaze:

Place powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed, gradually adding orange juice. Consistency will be that of thick glue. Add water by the tea- spoon to adjust consistency, if necessary.

Orange purée

Quarter a whole, unpeeled medium Valencia orange and place in food processor. Purée into a coarse paste. Orange Purée can be stored in a freezer bag up to 3 months in the freezer.