Orange Crumble Muffins von Food with Style, fertig angerichtet
Cake

Muffini od naranče s mrvicama

Mekani, mirisni i divno sočni - prožeti pravom aromom naranče, s hrskavim mrvicama od maslaca i badema.

Podijeli
Porcije
6 muffina
Pečenje 25 minuta

Sastojci

  • Za mrvice
  • Za posipanje

Priprema

  1. 1
    Zagrijte pećnicu na 180°C / 350°F (gornji i donji grijač) i obložite kalup za 6 muffina papirnatim košaricama.
  2. 2
    Naranču dobro operite, sitno naribajte koricu i iscijedite sok (otprilike 100 ml / ⅓ cup + 1 tbsp).
  3. 3
    Šećer i naribanu koricu naranče protrljajte vršcima prstiju dok smjesa ne zamiriše i ne postane blago vlažna - tako se oslobode prirodna ulja.
  4. 4
    Šećeru dodajte jaje, ulje, mlijeko, sok od naranče i ekstrakt vanilije te promiješajte da se sjedini. U drugoj zdjeli žicom pomiješajte brašno, mljevene bademe, prašak za pecivo i sol. Suhe sastojke dodajte mokroj smjesi i nježno miješajte samo dok se ne sjedine - tijesto treba ostati mekano i kremasto.
  5. 5
    Za mrvice prstima izmrvite maslac, brašno, šećer i koricu naranče dok ne dobijete mrvice. Umiješajte listiće badema i nasjeckane bademe.
  6. 6
    Tijesto ravnomjerno rasporedite u košarice i obilno prekrijte mrvicama s bademima.
  7. 7
    Pecite otprilike 25 minuta, dok muffini ne porumene i dok čačkalica zabodena u sredinu ne izađe suha.
  8. 8
    Ostavite da se malo prohlade, a prije posluživanja pospite šećerom u prahu. Sočni, punog okusa maslaca i svježe arome naranče - s finim hrskavim bademima i zlatnom koricom od mrvica.

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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