Cute Cranberry Tangerine Muffins

Cute Cranberry Tangerine Muffins

4 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    1 h
Stevie Bowden
Recipe by  Stevie Bowden

“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!”

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Ingredients

Adjust Servings

Original recipe yields 1 dozen muffins

Directions

  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.

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Reviews (4)

Rate This Recipe
Grumpy's Honeybunch
1

Grumpy's Honeybunch

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 up. I microwaved the cranberries and juice for about 90 seconds instead of simmering on the stove and then let them cool. After everything was mixed in I on a whim threw in about 1/3 cup mini chocolate chips and omitted the sugar sprinkle on top. Theses are amazing, just a little sweet and probably because I added the chocolate. Next time I would go with 3/4 cup sugar. Just as an afterthought...I might also reduce the temp to 350 for myself. 375 browned them quite quickly and the inside wasn't quite ready.

Don
0

Don

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, I sprinkled raw sugar over the tops.

Bee Jay
0

Bee Jay

What a happy accident - bought ruby grapefruit instead but decided to use it anyway. boiled the juice down w/honey to taste which will tone down the bitter bite. Use only the berries in the batter & keep the reduce juice as a syrup when serving instead of sugaring the muffin top. added some crushed pecan nuts - optional. Great basic recipe. simple & delicious. I especially liked boiling down the dried berries with the juice. Nice touch - a big thanks of appreciation for sharing!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 260 cal
  • 13%
  • Fat
  • 8.9 g
  • 14%
  • Carbs
  • 42.7 g
  • 14%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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