Classic Buttermilk Muffins With Oriental Touch Of Mandarin Oranges
These lovely mandarin orange muffins are an incredibly juicy, refreshing fruity and not-too-sweet treat with a generous orange peel topping. The citrus mandarin orange juice and peel give these muffins a really fresh and slightly tart flavour. They are simply classic buttermilk muffins with an oriental touch of mandarin oranges in them.
A Great Way To Use Chinese New Year Mandarin Oranges
They really make a nice change from a regular muffin and a GREAT way to use up excess mandarin oranges in the house. Also, these citrus muffins are perfect for morning or afternoon tea and fabulous for picnics too. So, why not make the most of the excess mandarin oranges during Chinese New Year and bake up a storm with these delicious and irresistible mandarin orange muffins.
As always, ENJOY!
Mandarin Orange Muffins 柑橘玛芬糕
Tap or Hover to Adjust Servings
- 195 grams all-purpose flour
- 100 grams sugar
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground cinnamon powder
- 1/4 tsp ground nutmeg
- 1 cup mandarin orange, diced, 2 fresh mandarin oranges or 1 tin
- 1 egg, room temperature
- 3/4 cup buttermilk
- 75 grams butter, melted
- 1/2 cup mandarin orange rind, from the 2 mandarin oranges
- 2 tbsp sugar
- First, clean and rinse well the mandarin oranges. Then using a vegetable shredder, grate the orange rind. Peel to remove the skin, remove pith, seeds and break into segments. Then, using a sharp knife, cut the segmented mandarin oranges into small pieces.
- Next, preheat oven to 180 degree C and place oven rack in centre of oven.
- Line a 12 cup muffin pan with muffin liners and set aside while we prepare the batter for the muffins.
- Combine all the WET ingredients: Beat egg and mix with buttermilk and melted butter.
- Combine all DRY ingredients: In a large bowl mix together flour, sugar, baking powder, cinnamon powder, nutmeg and salt.
- Then, add the WET egg mixture into the DRY flour mixture. Using a spatula, stir only until the ingredients are JUST combined. Do not OVERMIX.
- Next, fold in the diced mandarin oranges.
- Using an ice-cream scoop, spoon the batter evenly into the muffin cups till 3/4 full.
- Sprinkle the top with sugar and garnish with mandarin orange rind. And we're ready to bake the muffins.
- Place muffin tray into preheated oven.
- Bake for about 20 minutes, or until a toothpick inserted in the centre of muffins comes out clean. And we're done!
- Remove from oven and cool the muffins in the pan for about 5 to 10 minutes.
- Then transfer the mandarin oranges onto a wire cooling rack to cool completely.
- These muffins can be stored for a few days at room temperature and they freezes well too. As always, ENJOY!