Orange and Clove Crumble Muffins

• 份量: 12 muffins
• 准备时间: 1 hr

配料

Dry Ingredients

1.5 Cup All Purpose Flour

1.5 tsp Baking Powde

1/2 tsp Baking Soda

Pinch of Salt

Wet Ingredients and Fold-Ins

8 Tbsp Butter (Room Temperature)

2/3 Cup Granulated Sugar

1/4 Cup Brown Sugar

3 Tbsp Orange Zest (2 Oranges)

2 Eggs (Room Temperature)

1 tsp Vanilla Bean Paste or Extract

1/4 tsp Ground Cloves

1/2 tsp Cardamom

1 tsp Cinnamon

1/3 Cup Blended Mandarin Puree (1 Mandarin)

1/2 Cup Sour Cream

2 Tbsp Mayonnaise

1 Tbsp Milk

2 Tbsp Fresh Squeezed Orange Juice

Crumb Topping Ingredients

4 Tbsp Cubed Butter (Room Temperature)

1/2 Cup All Purpose Flour

4 Tbsp Light Brown Sugar

1 Tbsp Granulated Sugar

1 tsp Cinnamon

Orange Glaze Ingredients

1/2 Cup Powdered Sugar Sifted

2 tsp Mandarin Orange Puree

1 tsp Orange Zest

1-3 Tbsp Milk

步骤

How I made it:

Preheat Oven to 425°F

For the Crumb Topping: In a small bowl combine cubed butter, flour, sugar and cinnamon. Using a food processor, ands or pastry cutter mix ingredients toget til a wet sand like consistency forn For the Mandarin Orange Puree: Slice off the ends of a mandarin or clementine and discard the ends. Slice the mandarin into chunks (with rind attached). Place into a food processor or blender. Blend until it has the consistency of a marmalade. 1 mandarin made roughly 1/2 Cup.

For the Dry Ingredients: In a small bowl combine flour, baking powder, baking soda and salt. Mix together.

For The Wet Ingredients:

In a large bowl, add butter, brown sugar, granulated sugar and orange zest. Using a stand mixer or hand mixer cream together butter and sugar on medium speed for 3-7 minutes. Mixture should be fluffy!

Add spices, eggs and vanilla bean paste. Beat eggs into the mixture for ~ 1 minute or until fully combined.

Slowly add in half of the dry ingredients. Fold into the mix. Add the mandarin orange puree, sour cream, and mayo. Stir. Fold in the remaining half of the dry ingredients, milk and fresh squeezed orange juice.

Scoop batter into the muffin tin filling 3/4 of the way. Top with a few spoonfuls of crumb topping. (Optional: place a small sliver of mandarin on top).

Place into the oven for 5 minutes at 425°F. Reduce the temperature to 350°F Bake an additional 13-17 Minutes or until a tooth pick comes out clean from the center of the muffin.

Allow muffins to completely cool before glazing!

For The Glaze:

To a bowl add sifted powdered sugar, mandarin puree, orange zest. Whisk together. Slowly whisk in 1-3 tsp of milk until desired consistency is reached. Add to a piping bag and drizzle over/ spoon over orange glaze.

Serve and enjoy!