Zesty & Sweet Mandarin Muffins
Effortless Mandarin Muffin Recipe: Incredibly Soft, Tangy, and Sweet – You Won’t Be Able to Stop at One!
As someone who adores both baked goods and the delightful citrus of mandarins, these Mandarin Muffins have quickly become my absolute favorite snack! I decided to try making them myself, and the result is truly special. While delicious on their own, mandarins transform into an extraordinary dessert when baked into these lovely muffins. Let’s embark on this journey together and create some wonderfully refreshing Mandarin Muffins! ♥
Ingredients for Mandarin Muffins
- 150g cake flour (sifted)
- 120g unsalted butter, softened to room temperature
- 100g granulated sugar
- 2g salt
- 2 large eggs, at room temperature
- 5g baking powder
- 30ml milk
- 3 fresh mandarins
- 20g sugar for candying mandarins
Cooking Instructions
Step 1
Let’s start by gathering all the ingredients you’ll need to make these delightful Mandarin Muffins. This recipe yields approximately 8 muffins. (Tip: Using 4 mandarins will give you an even more intense, delightful mandarin flavor.)
Step 2
We’ll begin by thoroughly washing two of the mandarins, keeping the peel on. Imagine placing them in a pot; they’ll look like cute little eyes on a face! Adorable, right?
Step 3
Take the two clean, peel-on mandarins and slice them thinly. Arrange these slices evenly on a plate or in a shallow pan, making sure they don’t overlap. This step is crucial for infusing the muffins with moisture and aroma.
Step 4
Generously sprinkle the 20g of sugar over the arranged mandarin slices. This sugar will draw out the juice from the mandarins, creating a delightful syrupy texture that enhances the muffin’s flavor.
Step 5
Next, thinly slice the remaining mandarin. Sprinkle it with sugar as well, then let it sit and macerate for about 20 minutes. These candied slices will be used for decorating the muffins later.
Step 6
While the mandarins are macerating, let’s prepare the muffin batter. In a bowl, place the 120g of softened butter (left at room temperature for at least an hour) and beat it with a whisk until it becomes smooth and creamy.
Step 7
Once the butter is creamy, add the 100g of sugar and 2g of salt. Mix them thoroughly with the whisk until well combined and the sugar starts to dissolve. While mixing, preheat your oven to 170°C (340°F) for about 20 minutes.
Step 8
As you mix the sugar and salt into the butter, you’ll notice the mixture lightens in color to a pale yellow, indicating a lovely creamed consistency.
Step 9
Now, take the 2 large eggs that have been sitting at room temperature for at least an hour. Carefully separate the egg whites from the yolks.
Step 10
Add the separated egg yolks (2 yolks) to the creamed butter mixture first. Whisk vigorously until the yolks are fully incorporated and the mixture is smooth and emulsified.
Step 11
Once the yolks are well mixed, add the separated egg whites (2 whites) and whisk quickly! The faster you whisk, the more air you’ll incorporate, leading to a lighter muffin texture. Let’s get whisking!
Step 12
It’s time to add the dry ingredients. Sift 150g of cake flour and 5g of baking powder directly into the bowl. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until just combined and no dry streaks remain. Be careful not to overmix, as this can make the muffins tough.
Step 13
After the dry ingredients are just incorporated, pour in the 30ml of milk. Gently mix until everything is smoothly combined. Adding milk contributes to a softer, richer muffin crumb.
Step 14
Mix until the milk is fully absorbed into the batter, and you’ll see that about 70% of your Mandarin Muffin journey is complete! Transfer the finished batter into a piping bag for easy filling of the muffin cups.
Step 15
Line your muffin tin with paper liners. Pipe the batter into each liner, filling it only about 50% full. Then, carefully place two peeled mandarin segments into the center of the batter in each cup.
Step 16
Add another layer of batter on top of the mandarin segments, filling each cup to about 80% capacity. Now, artfully arrange 1 to 3 of the macerated mandarin slices on top of each muffin. Bake in the preheated 170°C (340°F) oven for 20 minutes.
Step 17
Ta-da! Here are your beautifully baked 8 Mandarin Muffins! Can you almost smell the refreshing citrus aroma just by looking at them? (P.S. For a special occasion, try plating them with a moon-shaped dish – it perfectly complements the muffins and adds a touch of magic!) Wishing everyone a happy, prosperous, and wonderful 2019!
Step 18
I tried placing 3 macerated mandarin slices on two of the muffins. Using more slices on top resulted in an even more visually appealing and delicious-looking Mandarin Muffin!
Step 19
The taste of these Mandarin Muffins is simply a burst of tangy, sweet, and refreshing citrus! The tender muffin base, combined with the juicy mandarin segments inside and the sweet, syrupy candied slices on top, creates an utterly divine experience. I’m incredibly proud of how perfectly these muffins turned out, just as I had envisioned!
Step 20
These soft, tangy, and sweet Mandarin Muffins are so addictive, you won’t be able to resist them! Take advantage of the fresh mandarin season and bake a batch of these delightful muffins for a sweet, homemade dessert experience!
