Mandarin Crumble Muffins von Food with Style, fertig angerichtet
Cake

Muffin ai mandarini con crumble

Muffin morbidi e succosi con mandarini fruttati e crumble croccante al burro: dorati in superficie, soffici dentro e perfetti con il caffè.

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Porzioni
6 muffin
Cottura 20 minuti

Ingredienti

  • Per l'impasto dei muffin
  • Per il crumble

Preparazione

  1. 1
    Scaldare il forno a 180°C / 350°F (statico). Foderare uno stampo da muffin con 6 pirottini di carta.
  2. 2
    Per il crumble, mescolare la farina e lo zucchero. Unire il burro freddo e sabbiare con la punta delle dita fino a ottenere delle briciole. Mettere in frigorifero.
  3. 3
    In una ciotola sbattere l'uovo con il latte. Aggiungere l'olio e poi incorporare lo zucchero.
  4. 4
    Setacciare la farina, il lievito e il sale sul composto liquido. Mescolare brevemente, giusto il tempo di amalgamare (senza lavorare troppo l'impasto).
  5. 5
    Se si desidera, infarinare i mandarini con 1 tsp di farina, poi incorporarli delicatamente all'impasto.
  6. 6
    Distribuire l'impasto in modo uniforme nei 6 pirottini.
  7. 7
    Cospargere la superficie con abbondante crumble.
  8. 8
    Cuocere per 20-25 minuti, finché sono dorati. (Prova stecchino: deve uscire asciutto o con qualche briciola umida.)
  9. 9
    Lasciare intiepidire, sformare e, una volta completamente freddi, spolverizzare con lo zucchero a velo. Soffici, fruttati e perfettamente croccanti in superficie: una ricetta di muffin semplice che riesce sempre

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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