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clementine mufcakes (muffins? cupcakes? you decide!)

March 8th, 2012 · 8 Comments

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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.

clementine mufcakes (muffins? cupcakes? you decide!)

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 8 standard muffins

clementine mufcakes (muffins? cupcakes? you decide!)

Modestly adapted from: The Novice Chef Blog

Ingredients

for the muffins:
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
1/3 cup milk
zest & juice of one clementine
1 teaspoon vanilla extract
for the icing:
1 cup confectioners sugar
1 tablespoon clementine juice
for the sugared zest:
1/2 cup sugar
zest of 1 clementine

Instructions

  1. Preheat oven to 350 degrees. Grease muffin tin with butter or non stick spray.
  2. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  3. 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.
  4. Add the dry ingredients to the wet ingredients and combine on low speed until just mixed.
  5. 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.
  6. 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.
  7. For the sugared zest: In a small bowl, combine clementine zest and sugar with your fingers, until zest is evenly distributed.
  8. 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.
  9. 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.
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Tags: 60 min or less · dessert · fruit

8 responses so far ↓

  • 1 Maile // Mar 8, 2012 at 3:41 pm

    Um, Paula? As tasty as these may be, you may want to change the title of this one… my inner Beavis and Butthead are about to giggle themselves into hysteria.

  • 2 Maureen // Mar 8, 2012 at 7:08 pm

    First I have to stop laughing at the previous comment. :)

    I had NO idea that muffins were cupcakes you could eat for breakfast. From now on… everything is muffins. :)

    I love clementines so these “mufcakes” will be mine!

  • 3 Deena@StayatHomeFOODIE // Mar 8, 2012 at 8:49 pm

    These look delicious. I’m obsessed with citrus right now, too.

  • 4 Ambika // Mar 8, 2012 at 8:53 pm

    Yum! I love the clementine extravaganza that’s going on here!

  • 5 Nicole@HeatOvenTo350 // Mar 9, 2012 at 8:01 am

    I’m loving citrus right now, so just hearing about all those lemon and orange trees is making me drool. I have no problem eating cupcakes for breakfast, or a snack, or for dinner. . . These are so pretty and I love the glaze on them.

  • 6 Daisy@Nevertoosweet // Mar 12, 2012 at 4:07 am

    These are delicious ~ We never get Clementines in Australia but I’d love to try these ‘mufcakes’ hahaha I love how you call them this ~

  • 7 Russell at Chasing Delicious // Mar 13, 2012 at 8:44 am

    I love when I’m not sure if a recipe is a cupcake or muffin. They’ve got the best of both worlds! Yummy recipe!

  • 8 Jen // Mar 13, 2012 at 9:20 pm

    Haha I like mufcakes. I wish Calgary were more like California and we had more local citrus produce :-)

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