Mandarin Crumble Muffins von Food with Style, fertig angerichtet
Cake

Muffini s mandarinama i mrvicama

Mekani i sočni muffini s voćnim mandarinama i maslacastim hrskavim mrvicama - zlatni odozgo, prhki iznutra i savršeni uz kavu.

Podijeli
Porcije
6 muffina
Pečenje 20 minuta

Sastojci

  • Za tijesto za muffine
  • Za mrvice odozgo

Priprema

  1. 1
    Zagrijte pećnicu na 180°C / 350°F (gornji i donji grijač). Kalup za muffine obložite sa 6 papirnatih košarica.
  2. 2
    Za mrvice pomiješajte brašno i šećer. Dodajte hladni maslac i prstima trljajte dok ne nastanu mrvice. Ostavite u hladnjaku.
  3. 3
    U zdjeli pjenasto umutite jaje i mlijeko. Dodajte ulje, pa umiješajte šećer.
  4. 4
    U mokru smjesu prosijte brašno, prašak za pecivo i sol. Kratko promiješajte, samo dok se sastojci ne sjedine (nemojte previše miješati).
  5. 5
    Po želji uvaljajte mandarine u 1 tsp brašna, pa ih nježno umiješajte u tijesto.
  6. 6
    Tijesto ravnomjerno rasporedite u 6 kalupa za muffine.
  7. 7
    Odozgo obilno pospite mrvicama.
  8. 8
    Pecite 20-25 minuta dok ne porumene. (Test čačkalicom: čista ili s nekoliko vlažnih mrvica.)
  9. 9
    Ostavite da se prohlade, izvadite iz kalupa i kad se potpuno ohlade pospite šećerom u prahu. Prhki, voćni i savršeno hrskavi odozgo - jednostavan recept za muffine koji uvijek uspije

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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