Orange Crumble Muffins von Food with Style, fertig angerichtet
Cake

Muffins de Laranja com Farofinha

Fofinhos, perfumados e maravilhosamente úmidos - com sabor de laranja de verdade e uma farofinha amanteigada de amêndoas por cima.

Compartilhar
Porções
6 muffins
Cozimento 25 minutos

Ingredientes

  • Para a farofinha
  • Para polvilhar

Modo de preparo

  1. 1
    Preaqueça o forno a 180°C / 350°F e forre uma forma de 6 muffins com forminhas de papel.
  2. 2
    Lave bem a laranja, rale as raspas finamente e esprema o suco (cerca de 100 ml / ⅓ cup + 1 tbsp).
  3. 3
    Esfregue o açúcar com as raspas de laranja entre as pontas dos dedos até ficar perfumado e levemente úmido - assim os óleos naturais são liberados.
  4. 4
    Junte o ovo, o óleo, o leite, o suco de laranja e o extrato de baunilha à mistura de açúcar e misture até incorporar. Em outra tigela, misture com um fouet a farinha, as amêndoas moídas, o fermento e o sal. Acrescente os secos à mistura líquida e mexa delicadamente só até incorporar - a massa deve continuar macia e cremosa.
  5. 5
    Para a farofinha, esfarele com as mãos a manteiga, a farinha, o açúcar e as raspas de laranja até formar uma farofa. Misture as amêndoas em lascas e as picadas.
  6. 6
    Distribua a massa igualmente nas forminhas e cubra generosamente com a farofinha de amêndoas.
  7. 7
    Asse por cerca de 25 minutos, até dourar e um palito espetado no centro sair limpo.
  8. 8
    Deixe amornar e polvilhe com açúcar de confeiteiro antes de servir. Úmidos, amanteigados e cheios do aroma fresco da laranja - com um crocante delicado de amêndoas e a farofinha douradinha por cima.

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.

delicioso, testado e pronto para inspirar

Explore 400+ Receitas Saborosas

Almond Croissant Cake von Food with Style, fertig angerichtet
Cake

Bolo Croissant de Amêndoas

Almond Croissant Galette von Food with Style, fertig angerichtet
Galette

Galette de Croissant com Amêndoas

Apricot Cookies von Food with Style, fertig angerichtet
Cookies

Biscoitos de Damasco