Orange Crumble Muffins von Food with Style, fertig angerichtet
Cake

Muffins de naranja con crumble

Esponjosos, aromáticos y maravillosamente jugosos: con auténtico sabor a naranja y coronados con un crumble de almendra y mantequilla.

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6 muffins
Cocción 25 minutos

Ingredientes

  • Para el crumble
  • Para espolvorear

Preparación

  1. 1
    Precalienta el horno a 180°C / 350°F (calor arriba y abajo) y forra un molde de 6 muffins con cápsulas de papel.
  2. 2
    Lava bien la naranja, ralla finamente la piel y exprime el zumo (unos 100 ml / ⅓ cup + 1 tbsp).
  3. 3
    Frota el azúcar con la ralladura de naranja entre las yemas de los dedos hasta que quede aromático y ligeramente húmedo: así se liberan los aceites naturales.
  4. 4
    Añade a la mezcla de azúcar el huevo, el aceite, la leche, el zumo de naranja y el extracto de vainilla, y mezcla hasta integrar. En otro bol, mezcla con unas varillas la harina, la almendra molida, la levadura y la sal. Incorpora los ingredientes secos a los húmedos y remueve con suavidad justo hasta que se integren: la masa debe quedar blanda y cremosa.
  5. 5
    Para el crumble, frota con los dedos la mantequilla, la harina, el azúcar y la ralladura de naranja hasta obtener migas. Mezcla con la almendra laminada y la almendra picada.
  6. 6
    Reparte la masa entre las cápsulas y cubre generosamente con el crumble de almendra.
  7. 7
    Hornea unos 25 minutos, hasta que estén dorados y al pinchar el centro con un palillo salga limpio.
  8. 8
    Deja templar y espolvorea con azúcar glas antes de servir. Jugosos, mantecosos y llenos de aroma fresco a naranja, con un delicado crujiente de almendra y un crumble dorado por encima.

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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