I don’t know how it is where you live, but in my part of the country, people can’t seem to get enough citrus right now. My dwarf orange tree has exploded and my husband and I recently realized that even if we continue to eat an orange a day we may still be eating oranges in July. I see lemon trees literally drooping under the weight of all their fruit. Clementines, tangerines, and other citrus are widely available at our markets too. It’s citrus season!
When I saw this recipe, I had to try it. The original blogger deemed these muffins so that she could justify eating them for breakfast. I don’t blame her. However, I think that while they do have a hint of muffin texture, they would definitely be appropriate to serve as dessert in cupcake fashion. And so, enter the mufcake. Here at Dishing The Divine, we dish more than just recipes. We also dish up entirely made up food categories for your foodie entertainment.
Like most cupcakes, these are easy to make and even easier to eat. If you like clementines, you’ll love the hints of citrus throughout these muffins, both in the batter and in the glaze and finally in the clementine-sugar topping.
Modestly adapted from: The Novice Chef Blog
- Preheat oven to 350 degrees. Grease muffin tin with butter or non stick spray.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In a mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg, milk, vanilla extract, clementine zest, and clementine juice and mix until thoroughly combined.
- Add the dry ingredients to the wet ingredients and combine on low speed until just mixed.
- Evenly divide the batter, about 1/4 cup batter per muffin cavity, giving you 8 muffins. Bake for 14-16 minutes, or until a toothpick inserted in the center comes out clean. Let cool on rack for about 10 minutes, then turn out onto rack to cool completely.
- For the glaze: In a small bowl, whisk the confectioners sugar with clementine juice. You want the glaze to be thick enough to thickly coat the back of a metal spoon. Add more sugar or juice as needed to reach the desired consistency.
- For the sugared zest: In a small bowl, combine clementine zest and sugar with your fingers, until zest is evenly distributed.
- When the muffins are cooled completely, dip the tops in the glaze and immediately sprinkle with sugared zest. Serve immediately or store in an airtight container for up to 3 days.
- Tip: When grating a fruit for zest, be sure to just grate the colored outside layer of the fruit. Do not grate the white layer, the pith, that is under the colored skin. The pith is very bitter and will give your muffins a bitter aftertaste.