Tangerine Muffins Recipes

CUTE CRANBERRY TANGERINE MUFFINS

Steps:

• 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.

TANGERINE MUFFINS

Steps:

• In a bowl, combine first 5 ingredients.
• In a small bowl, combine the yogurt, egg, butter and milk until smooth; stir into dry ingredients just until moistened.
• Stir in tangerine and peel.
• Fill greased or paper-lined muffin cups two-thirds full.
• Bake at 400 degrees for 18-20 minutes.
• Cool for 5 minutes before removing from pan to wire rack.

TANGERINE MUFFINS

Steps:

• In a bowl, combine the first 5 ingredients. In a small bowl, combine the yogurt, egg, butter and milk until smooth; stir into dry ingredients just until moistened. Stir in tangerine and zest. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° until a toothpick comes out clean, 18-20 minutes. Cool for 5 minutes before removing from pan to wire rack

TANGERINE CUPCAKES

Steps:

• Preheat Oven 375 Degrees Fahrenheit, Line muffin tin with 18 cups.
• Mix flour, 1 cup of the sugar, baking powder, and salt in a large bowl.
• Make well in the centre and add oil, buttermilk, vanilla, and tangerine zest (1 Tbsp). Beat one minute.
• Add tangerine juice (1/4 cup) and egg yolks and beat another minute.
• In a separate bowl, using clean beaters, whip egg whites until foamy.
• Gradually pour in remaining 1/2 cup of sugar and whip until whites hold stiff peak.
• Fold whites gently into batter and spoon into muffin cups.
• Bake 15 minutes, until cupcakes spring back when pressed. Cool completely.
• Icing:.
• Beat butter until fluffy.
• On low speed, beat in icing sugar until smooth.
• Beat in Vanilla (1 tsp), tangerine zest (1 Tbsp), and tangerine juice (1-2 Tbsp).
• If icing is too thin, add more sugar.
• Spread onto cupcakes, garnish with sprinkles.