Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup clementine juice (about 4-5 clementines)
- 1 tablespoon clementine zest (about 2 clementines)
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Zester
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate mixing bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Add the clementine juice and zest to the batter and mix until just combined.
6. Spoon the batter into the muffin liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 18-20 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- Makes 12 muffins
Nutritional information:
- Calories per serving: 196
- Fat: 8g
- Carbohydrates: 28g
- Protein: 3g
- Fiber: 1g
- Sugar: 11g
Substitutions for ingredients:
- You can use orange juice and zest instead of clementine juice and zest.
- You can use vegetable oil instead of melted butter.
- You can use any type of milk you prefer.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter.
- Add 1/2 cup of chocolate chips to the batter.
- Top the muffins with a streusel topping before baking.
Tips and tricks:
- Make sure to zest the clementines before juicing them.
- Don't overmix the batter, as this can result in tough muffins.
- Use a cookie scoop to evenly distribute the batter into the muffin liners.
Storage instructions:
- Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the muffins, wrap them in foil and bake in a 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
- Dust the muffins with powdered sugar before serving.
- Serve the muffins with a dollop of whipped cream or cream cheese frosting.
Garnishes:
- Fresh clementine slices
- Candied clementine peel
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Yogurt
Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon or two of milk to the batter.
- If the muffins are too wet, try adding a tablespoon or two of flour to the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the muffins.
- Make sure to cook the muffins to an internal temperature of 200°F (93°C) to ensure they are fully cooked.
Food history:
- Clementines are a type of mandarin orange that are believed to have originated in North Africa.
Flavor profiles:
- Sweet
- Citrusy
- Tangy
Serving suggestions:
- Serve the muffins warm or at room temperature.
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