Orange Crisp Muffin

Name: Orange Crisp Muffin
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 40 g Orange juice; 1/2 piece orange zest; 50 g Milk; 40 g Corn oil; 1 piece Egg; 30 g white sugar; 90 g low-gluten flour; 30 g Milk powder; 4 g Baking powder; 1 g Salt; 20 g low-gluten flour; 10 g Unsalted butter; 10 g white sugar

Orange Crisp Muffin — orange juice, orange zest and milk, baked until light, fluffy and golden. A great choice for family gatherings or a weekend treat.

45 minNewMedium Baking Bake Sweet

Instructions

1
Let's first make the crumble. Mix together 20 grams of low-gluten flour, 10 grams of unsalted butter, and 10 grams of white sugar, and rub them together with your hands.
2
Slowly rub into uniform small granules, then refrigerate for later use. (Note: Unsalted butter does not need to be softened; you can use it directly after taking it out of the fridge)
3
1 orange, after washing, grate the peel of half an orange and mix it with 30 grams of white sugar.
4
Mix evenly and set aside.
5
Juice 40 grams of orange and set it aside for later.
6
We put 40 grams of corn oil, 50 grams of milk, and 40 grams of orange juice together.
7
Stir until emulsified and uniform.
8
Then add 1 egg and the granulated sugar for marinating the orange peel.
9
Stir until emulsified and uniform.
10
Sift in 90g of low-gluten flour, 30g of milk powder, 4g of baking powder, and 1g of salt.
11
Stir until the batter is smooth and free of lumps.
12
Evenly squeeze the batter into the mold.
13
Evenly sprinkle the prepared crumble, then put it into the oven.
14
Preheat the oven to 170℃ and bake for 25 minutes.
15
Orange-flavored crispy muffin, done O(∩_∩)O
16
The buttery crumble is crispy and tasty.
17
Fresh orange peel orange juice, full of orange aroma.