Orange Crumble Muffins von Food with Style, fertig angerichtet
Cake

Appelsinmuffins med crumble

Bløde, duftende og dejligt saftige - med masser af frisk appelsinsmag og et sprødt smørcrumble med mandler på toppen.

Del
Portioner
6 muffins
Bagetid 25 minutter

Ingredienser

  • Til crumble
  • Til pynt

Fremgangsmåde

  1. 1
    Forvarm ovnen til 180°C / 350°F (over- og undervarme), og sæt muffinforme af bagepapir i en muffinform til 6 stk.
  2. 2
    Vask appelsinen grundigt, riv skallen fint, og pres saften ud (ca. 100 ml / ⅓ cup + 1 tbsp).
  3. 3
    Gnid sukker og revet appelsinskal sammen med fingerspidserne, til det dufter og er let fugtigt - på den måde frigives de naturlige olier.
  4. 4
    Kom æg, olie, mælk, appelsinsaft og vanilleekstrakt i sukkerblandingen, og rør det sammen. Pisk mel, malede mandler, bagepulver og salt sammen i en anden skål. Vend de tørre ingredienser i den våde blanding, og rør forsigtigt, til dejen lige netop er samlet - den skal forblive blød og cremet.
  5. 5
    Til crumblen smuldres smør, mel, sukker og appelsinskal sammen mellem fingrene, til det bliver smuldret. Bland mandelflager og hakkede mandler i.
  6. 6
    Fordel dejen jævnt i muffinformene, og drys et godt lag mandelcrumble ovenpå.
  7. 7
    Bag muffinsene ca. 25 minutter, til de er gyldenbrune, og en tandstik stukket i midten kommer ren ud.
  8. 8
    Lad dem køle lidt af, og drys med flormelis inden servering. Saftige, smørrige og fyldt med frisk appelsinaroma - med sprøde mandler og en gylden crumble på toppen.

Video

Orange Crumble Muffins Questions

You can substitute the 100 ml of juice, but you would lose the grated zest, which carries most of the orange aroma in this recipe. The zest is rubbed into the sugar and also goes into the crumble, so bottled juice alone gives a much flatter flavour. If fresh oranges are unavailable, use bottled juice plus untreated dried orange zest, and note the result will be milder.

The 40 g of blanched ground almonds add moisture and a soft crumb, so swap them for another finely ground nut such as hazelnuts, or replace them with the same weight of flour. With flour instead of almonds the muffins turn out a little drier and firmer, so keep an eye on the 25-minute baking time. For the crumble you can simply leave out the almond flakes if you want a nut-free top.

Let them cool completely, then keep them in an airtight container at room temperature - the oil and orange juice in the batter keep them moist for a few days. Don't refrigerate them, as that dries out the crumb. Add the powdered sugar only just before serving, since it dissolves on the surface over time.

Yes - the crumble mixture of flour, cold butter, sugar and orange zest can be rubbed together ahead and kept chilled until you need it, which also keeps the butter nicely cold. You can also grate the zest and squeeze the juice in advance. The batter itself is best mixed right before baking, because the baking powder starts working as soon as the wet and dry ingredients meet.

The biggest one is overmixing after the flour goes in - stir only until combined, or the muffins turn tough instead of tender. Another is using soft butter for the crumble: it needs to be cold so it rubs into proper crumbs rather than a paste. Finally, don't skip rubbing the zest into the sugar, since that step releases the oils that give the muffins their fresh orange aroma, and check with a toothpick around the 25-minute mark rather than relying on colour alone.

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