Description
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 cup dried cranberries
- ¼ cup fresh tangerine juice
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 2 tablespoons tangerine zest
- 1 cup white sugar (Optional)
- 2 large eggs
- ½ cup milk
- 1 teaspoon white sugar, divided (Optional)
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
- Simmer dried cranberries and tangerine juice in a small saucepan over medium heat; remove pan from heat and set aside to cool.
- 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.
- 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.
- Bake in the preheated oven until muffins are golden brown
- 20 to 25 minutes. Cool in pan on a rack.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 1 hr
Servings: 12