Mandarin Crumble Muffins von Food with Style, fertig angerichtet
Cake

Muffins med mandariner och smuldeg

Mjuka och saftiga muffins med fruktiga mandariner och smörig, krispig smuldeg - gyllene på toppen, fluffiga inuti och perfekta till kaffet.

Dela
Portioner
6 muffins
Tillagning 20 minuter

Ingredienser

  • Till muffinssmeten
  • Till smuldegen

Gör så här

  1. 1
    Sätt ugnen på 180°C / 350°F (över- och undervärme). Klä en muffinsplåt med 6 muffinsformar.
  2. 2
    Blanda mjöl och socker till smuldegen. Tillsätt det kalla smöret och nyp ihop med fingrarna tills det blir smuligt. Ställ kallt i kylen.
  3. 3
    Vispa ihop ägg och mjölk i en bunke. Tillsätt oljan och rör sedan ner sockret.
  4. 4
    Sikta ner mjöl, bakpulver och salt i den våta smeten. Rör om hastigt tills allt precis gått ihop (rör inte för mycket).
  5. 5
    Vänd eventuellt mandarinerna i 1 tsp vetemjöl och vänd sedan försiktigt ner dem i smeten.
  6. 6
    Fördela smeten jämnt i de 6 muffinsformarna.
  7. 7
    Strö över smuldegen rikligt.
  8. 8
    Grädda 20-25 minuter tills de är gyllene. (Sticktest: stickan ska komma ut ren eller med några fuktiga smulor.)
  9. 9
    Låt svalna, ta ut dem ur plåten och pudra över florsocker när de svalnat helt. Fluffiga, fruktiga och perfekt krispiga på toppen - ett enkelt muffinsrecept som alltid lyckas

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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