Clementine-Tarragon Muffins with Clementine Curd

Last weekend, Matthew brought home a bag of Cuties — beautiful, bright orange clementines that are as plentiful in grocery stores as they are in the Farmer’s Market.

A big fan, he sat down to eat a few as a snack. After the second orange, he sat back slightly dispirited. They were as tart as they were striking, and he didn’t want to eat another. They may have been a disappointment to him, but that bowl of puckery mandarins presented an opportunity for me to play in the kitchen.

A dear friend from my early days of living in the Bay Area was passing through Santa Barbara with her family over the holiday weekend. They were stopping in for brunch with their teenagers before heading to the beach for the afternoon. My menu was set except for a sweet treat, which is where that bowl of Cuties came in. They may not have been great for eating, but surely that tang could be tamed enough to brighten a muffin. I also wanted to play up the freshness of the clementines, but rather than add poppy seeds, a traditional citrus accompaniment, I headed in a decidedly herby direction. Thyme has a wonderful woodsy flavor, but tarragon with its sweet grassy flavor felt like a natural pairing.

I took a look at my Meyer Lemon Poppy Seed Loaf Cake recipe – which yields a modestly sweet cake –and decided to go from there. I added fresh, minced tarragon to the sugar to which I already had added grated clementine zest, and then rubbed the ingredients together. This technique allows the bright zest and the herby tarragon to infuse the sugar with deeper, more intense flavor. I mixed up the rest of the batter, scooped it into muffin pans and popped them in the oven to bake.

Lightly browned on top with an impossibly delicate crumb, these muffins are subtly flavored. Not too sweet, not too sharp and not too herby — they’re just right. I wasn’t done, though. I wanted something to accompany the muffins, but worried that jam, marmalade or honey might overpower. Admittedly, I’m curd-crazy right now, but clementine curd with its bracing tart and pleasantly sweet taste seemed like just the right match. And, who could resist this eye-catching color?

I’ve written about curd here and here, and referenced this recipe a few times. I used my basic curd recipe from Dorie Greenspan’s Baking from My Home to Yours, substituting clementine juice for Meyer Lemon juice and added a generous amount of zest to increase the orange flavor. I cooked it quickly, strained it, let it cool and then spooned it into a dish for serving.

I’m happy to report I sent my friends home with a package of muffins and clementine curd for an afternoon snack.