Mandarin Crumble Muffins von Food with Style, fertig angerichtet
Cake

Muffins de mandarina con crumble

Muffins tiernos y jugosos con mandarina y un crumble mantecoso y crujiente: dorados por fuera, esponjosos por dentro y perfectos para acompañar el café.

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6 muffins
Cocción 20 minutos

Ingredientes

  • Para la masa de los muffins
  • Para el crumble

Preparación

  1. 1
    Precalienta el horno a 180°C / 350°F (calor arriba y abajo). Coloca 6 cápsulas de papel en un molde para muffins.
  2. 2
    Para el crumble, mezcla la harina y el azúcar. Añade la mantequilla fría y trabájala con los dedos hasta obtener migas. Reserva en la nevera.
  3. 3
    En un bol, bate el huevo con la leche. Añade el aceite y luego incorpora el azúcar.
  4. 4
    Tamiza la harina, la levadura y la sal sobre la mezcla líquida. Remueve lo justo hasta integrar (sin batir de más).
  5. 5
    Si quieres, reboza la mandarina con 1 tsp de harina y luego incorpórala a la masa con movimientos envolventes.
  6. 6
    Reparte la masa por igual en las 6 cápsulas.
  7. 7
    Reparte el crumble por encima con generosidad.
  8. 8
    Hornea 20-25 minutos hasta que estén dorados. (Prueba del palillo: debe salir limpio o con alguna miga húmeda.)
  9. 9
    Deja templar, desmolda y, cuando estén completamente fríos, espolvorea con azúcar glas. Esponjosos, afrutados y con el punto crujiente por encima: una receta de muffins sencilla que sale siempre bien

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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