Mandarin Crumble Muffins von Food with Style, fertig angerichtet
Cake

Mandarinmuffins med smuldretopping

Myke og saftige muffins med friske mandariner og smørrik, sprø smuldretopping - gyllne på toppen, luftige inni og perfekte til kaffen.

Del
Porsjoner
6 muffins
Steketid 20 minutter

Ingredienser

  • Til muffinsrøren
  • Til smuldretoppingen

Fremgangsmåte

  1. 1
    Forvarm stekeovnen til 180°C / 350°F (over- og undervarme). Kle et muffinsbrett med 6 muffinsformer i papir.
  2. 2
    Til smuldretoppingen blander du mel og sukker. Ha i det kalde smøret og smuldre det inn med fingrene til blandingen blir smuldrete. Sett kaldt i kjøleskapet.
  3. 3
    Visp sammen egg og melk i en bolle. Tilsett oljen og rør deretter inn sukkeret.
  4. 4
    Sikt mel, bakepulver og salt ned i den våte blandingen. Rør raskt sammen til det så vidt er blandet (ikke rør for mye).
  5. 5
    Vend eventuelt mandarinene i 1 tsp hvetemel, og vend dem så forsiktig inn i røren.
  6. 6
    Fordel røren jevnt i de 6 muffinsformene.
  7. 7
    Dryss smuldretoppingen rikelig over.
  8. 8
    Stek i 20-25 minutter til de er gylne. (Test med en tannpirker: den skal være ren eller ha noen få fuktige smuler.)
  9. 9
    La dem avkjøles, ta dem ut av brettet og dryss over melis når de er helt kalde. Luftige, fruktige og med perfekt sprø topp - en enkel muffinsoppskrift som alltid lykkes

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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