Orange Crumble Muffins von Food with Style, fertig angerichtet
Cake

Appelsinmuffins med smuldretopping

Myke, duftende og herlig saftige - med ekte appelsinsmak og et smørfylt mandelsmuldre på toppen.

Del
Porsjoner
6 muffins
Steketid 25 minutter

Ingredienser

  • Til smuldretoppingen
  • Til pynt

Fremgangsmåte

  1. 1
    Forvarm ovnen til 180°C / 350°F (over- og undervarme) og sett muffinsformer av papir i en muffinsform til 6 stykker.
  2. 2
    Vask appelsinen godt, riv skallet fint og press ut saften (ca. 100 ml / ⅓ cup + 1 tbsp).
  3. 3
    Gni sukkeret og det revne appelsinskallet sammen med fingertuppene til blandingen dufter og kjennes litt fuktig - da frigjøres de naturlige oljene.
  4. 4
    Ha egg, olje, melk, appelsinjuice og vaniljeekstrakt i sukkerblandingen og rør til alt er blandet. Bland mel, malte mandler, bakepulver og salt i en annen bolle. Ha de tørre ingrediensene i den våte blandingen og vend forsiktig sammen til det så vidt er blandet - røren skal være myk og kremet.
  5. 5
    Til smuldretoppingen smuldrer du sammen smør, mel, sukker og appelsinskall til blandingen blir grynete. Bland inn mandelflak og hakkede mandler.
  6. 6
    Fordel røren jevnt i muffinsformene og strø rikelig med mandelsmuldre på toppen.
  7. 7
    Stek i ca. 25 minutter, til muffinsene er gyllenbrune og en tannpirker stukket i midten kommer ren ut.
  8. 8
    La dem avkjøles litt, og sikt over melis før servering. Saftige, smørfylte og fulle av frisk appelsinaroma - med et delikat mandelknas og gyllen smuldretopping.

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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