Mandarin Crumble Muffins von Food with Style, fertig angerichtet
Cake

Muffins de Mexerica com Farofa Crocante

Muffins fofinhos e úmidos com mexerica e uma farofinha crocante de manteiga - douradinhos por cima, leves por dentro e perfeitos para acompanhar o...

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6 muffins
Cozimento 20 minutos

Ingredientes

  • Para a massa dos muffins
  • Para a farofa crocante

Modo de preparo

  1. 1
    Preaqueça o forno a 180°C / 350°F (calor em cima e embaixo). Forre uma forma de muffin com 6 forminhas de papel.
  2. 2
    Para a farofa, misture a farinha e o açúcar. Junte a manteiga gelada e vá esfarelando com as pontas dos dedos até formar uma farofa. Leve à geladeira.
  3. 3
    Numa tigela, bata o ovo com o leite. Acrescente o óleo e, em seguida, misture o açúcar.
  4. 4
    Peneire a farinha, o fermento e o sal sobre a mistura líquida. Misture rapidamente, só até incorporar (não bata demais).
  5. 5
    Se quiser, envolva as mexericas em 1 tsp de farinha e incorpore delicadamente à massa.
  6. 6
    Distribua a massa igualmente nas 6 forminhas.
  7. 7
    Espalhe bastante farofa por cima.
  8. 8
    Asse por 20-25 minutos, até dourar. (Teste do palito: deve sair limpo ou com algumas migalhas úmidas.)
  9. 9
    Deixe amornar, desenforme e, depois de completamente frio, polvilhe com açúcar de confeiteiro. Fofinhos, com sabor de fruta e crocantes por cima - uma receita de muffin simples que dá certo 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.

delicioso, testado e pronto para inspirar

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