Mandarin Crumble Muffins von Food with Style, fertig angerichtet
Cake

Mandariini-murumuffinit

Pehmeitä ja mehukkaita muffineita, joissa on hedelmäisiä mandariineja ja voista, rapeaa murua - pinnalta kullanruskeita, sisältä kuohkeita ja täydellisiä kahvin kanssa.

Jaa
Annosta
6 muffinssia
Paistoaika 20 minuuttia

Ainekset

  • Muffinitaikinaan
  • Murutaikinaan

Valmistus

  1. 1
    Kuumenna uuni 180°C / 350°F (ylä- ja alalämpö). Aseta muffinivuokaan 6 paperivuokaa.
  2. 2
    Sekoita muruja varten jauhot ja sokeri. Lisää kylmä voi ja hiero sormin murumaiseksi. Jäähdytä jääkaapissa.
  3. 3
    Vatkaa kulhossa kananmuna ja maito. Lisää öljy ja sekoita joukkoon sokeri.
  4. 4
    Siivilöi jauhot, leivinjauhe ja suola nestemäisen seoksen joukkoon. Sekoita vain hetki, kunnes taikina on juuri tasaista (älä sekoita liikaa).
  5. 5
    Pyörittele mandariinit halutessasi 1 tsp jauhoissa ja kääntele ne sitten varovasti taikinaan.
  6. 6
    Jaa taikina tasaisesti 6 muffinivuokaan.
  7. 7
    Ripottele murua runsaasti pinnalle.
  8. 8
    Paista 20-25 minuuttia, kunnes muffinit ovat kullanruskeita. (Tikkutesti: tikun tulee tulla puhtaana tai muutama kostea muru mukanaan.)
  9. 9
    Anna jäähtyä, nosta vuoasta ja sirottele täysin jäähtyneiden päälle tomusokeria. Kuohkeita, hedelmäisiä ja pinnalta juuri sopivan rapeita - helppo muffiniresepti, joka onnistuu aina

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.

herkullisia, testattuja ja inspiroivia

Tutustu 400+ Herkulliseen Reseptiin

Almond Croissant Cake von Food with Style, fertig angerichtet
Cake

Mantelicroissant-kakku

Almond Croissant Galette von Food with Style, fertig angerichtet
Galette

Mantelicroissant-galette

Apricot Cookies von Food with Style, fertig angerichtet
Cookies

Aprikoosikeksit