Cute Cranberry Tangerine Muffins

Cute Cranberry Tangerine Muffins

7
Stevie Bowden 2

"When my dad brought home a bag of cute little tangerines, I needed a way to use them up quickly, so I composed this yummy, crumbly muffin recipe filled with loads of tangerine sweetness and just enough cranberry tartness!"

Ingredients

1 h servings 260 cals
Serving size has been adjusted!

Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
  2. Simmer dried cranberries and tangerine juice in a small saucepan over medium heat; remove pan from heat and set aside to cool.
  3. Whisk flour, baking powder, and salt into a bowl. Mix butter, tangerine zest, and 1 cup sugar in a separate large bowl, using an electric mixer, until mixture is light and fluffy, about 2 minutes. Scrape down sides of bowl and beat eggs into butter mixture, one at a time, until thoroughly combined.
  4. Gently fold flour mixture into the butter mixture, alternating with milk in two additions, until batter is just mixed. Fold cranberries and juice into batter. Pour batter into prepared muffin cups and top with 1 teaspoon sugar.
  5. Bake in the preheated oven until muffins are golden brown, 20 to 25 minutes. Cool in pan on a rack.

Footnotes

  • Cook's Note:
  • 2 small tangerines yield about 1/4 cup juice. 2 tablespoons tangerine zest is about 1 tangerine, zested.
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Reviews

7
  1. 8 Ratings

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This is a great recipe. I didn't do anything with the "basics" meaning the flour, sugar, baking powder...however, I didn't have tangerines but had a few blood oranges left that I wanted to use ...

What a great tasting , simple recipe. I used fresh whole cranberries, simm ered in the tangerine juice. Also adding 1/4 tsp of rum extract to the batter. Lastly, for a crispy top, before baking...

Raves at a potluck brunch! I substituted orange juice and was fabulous!