Mandarin Crumble Muffins von Food with Style, fertig angerichtet
Cake

Muffins med mandariner og crumble

Bløde og saftige muffins med friske mandariner og sprød smørcrumble - gyldne på toppen, luftige indeni og perfekte til kaffen.

Del
Portioner
6 muffins
Bagetid 20 minutter

Ingredienser

  • Til muffindejen
  • Til crumble-toppingen

Fremgangsmåde

  1. 1
    Forvarm ovnen til 180°C / 350°F (over- og undervarme). Beklæd en muffinform med 6 muffinforme af papir.
  2. 2
    Bland mel og sukker til crumblen. Tilsæt det kolde smør, og smuldr det sammen med fingrene, til blandingen er krummet. Sæt den på køl.
  3. 3
    Pisk æg og mælk sammen i en skål. Tilsæt olien, og rør sukkeret i.
  4. 4
    Sigt mel, bagepulver og salt ned i den våde blanding. Rør kort, netop til dejen er samlet (rør ikke for meget).
  5. 5
    Vend eventuelt mandarinerne i 1 tsp mel, og vend dem derefter forsigtigt i dejen.
  6. 6
    Fordel dejen jævnt i de 6 muffinforme.
  7. 7
    Drys crumblen rigeligt ovenpå.
  8. 8
    Bag muffinsene 20-25 minutter, til de er gyldne. (Prøv med en tandstik: den skal komme ren ud eller med enkelte fugtige krummer.)
  9. 9
    Lad dem køle af, tag dem ud af formen, og drys dem med flormelis, når de er helt kolde. Luftige, frugtige og perfekt sprøde på toppen - en enkel muffinopskrift, der altid lykkes

Video

Mandarin Crumble Muffins Questions

Yes, but fresh segments hold more juice inside their membranes and release it unevenly while baking, so peel them carefully and remove as much white pith as possible. Since the recipe relies on very well drained fruit, pat fresh segments dry with kitchen paper before folding them in. Halve larger segments so they distribute the same way the canned ones do in the 6 cups.

That is exactly what the optional 1 tsp of flour in the ingredient list is for - tossing the drained fruit in flour helps it grip the batter instead of sliding down. Also fold the mandarins in gently at the very end rather than stirring them through, since a thinned-out batter loses its hold. Wet fruit is the other culprit, so drain it properly before coating.

Overmixing after the flour goes in. The recipe says to stir briefly until just combined for a reason: the more you work the batter, the more gluten develops and the muffins turn dense and rubbery instead of fluffy. A few streaks of flour left in the bowl are fine - they disappear in the oven.

The crumble is the ideal make-ahead component - rub the flour, sugar and cold butter together and keep it chilled until you need it, since the recipe already asks you to refrigerate it anyway. The batter is best mixed just before baking, because the baking powder starts working as soon as it meets the wet ingredients. Measuring out the dry ingredients in advance also cuts the work down to a few minutes on baking day.

Let them cool completely, then keep them in a container at room temperature - the crumble stays crunchiest when it is not trapped in condensation, so never pack them away while still warm. Dust with powdered sugar only once they are fully cooled, as the recipe notes, otherwise the sugar melts straight into the topping. If the crumble softens after a day, a few minutes in a warm oven crisps it up again.

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