These no-mixer-required Tangerine and Cranberry Muffins have a punch of citrus flavor, a hint of sweetness, and can stand alone without a frosting or glaze.
A little over a year ago, I shared my Orange Cranberry Cake. Though all the emails I received were positive, I have had numerous requests for a less labor intensive, muffin version.
It took a bit of work, but I ended up coming up with a recipe that requires minimal steps, clean-up, and no mixer is needed!
These Tangerine and Cranberry Muffins have a wonderful citrus and sweet flavor and one of the most tender and moist crumbs you will ever have. It can even go up against my favorite game-changing muffins.
These Tangerine and Cranberry Muffins are so delicious, they are able to stand alone, unfrosted and unglazed. I effortlessly polished off four on my own. At that point, I realized how dangerous they would be if I kept them around my kitchen, so I hastily gave them away to my neighbors.
To make these Tangerine and Cranberry Muffins, you whisk together all the dry ingredients.
Then, blend together all the wet ingredients (This is the blender I use). Did I mention that there are a whopping THREE tangerines in this recipe? When the peeled tangerines are blended, there’s a subtle citrus hint to the muffins. BUT I wanted a citrus PUNCH, so I grated in the zest from those three tangerines too!
Add the blended ingredients to the dry ingredients and follow with a drizzle of melted butter. Fold in the whole cranberries and fill the muffin pan. Finally, sprinkle each filled well with turbinado sugar and bake!
A word of caution: The recipe includes baking powder. Make sure to use aluminum-free baking powder because the aluminum will react with the anthocyanins (what gives cranberries it’s color) in the cranberries and will turn any juices that ooze out blue.
- 3 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon aluminum-free baking powder*
- 1/2 teaspoon salt
- 1 cup whole milk, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 tangerines, zested and peeled
- 1 cup 2 sticks unsalted butter, melted and slightly cooled
- 1 1/2 cups fresh or frozen (left unthawed) cranberries
- 2 tablespoons turbinado sugar
Preheat oven to 400°F and line two standard muffin pans with muffin liners.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Set aside.
To a blender, add the milk, eggs, vanilla, and tangerine zest. Separate the tangerines into three to four segments and add to the blender. Blend until a smooth liquid forms.
Pour into the flour mixture, followed by the butter. Stir using a rubber spatula until just a few streaks of flour remain.
Add the cranberries and gently fold in until evenly distributed.
Fill the prepared muffin pans about 3/4 full. Sprinkle on the turbinado sugar.
Bake each pan for 18 to 20 minutes, until a toothpick inserted comes out clean.
Cool for 5 minutes before transferring to a cooling rack to cool completely. Best served the same day.
*Be sure to use aluminum-free baking powder. The aluminum will react with the anthocyanins (what gives cranberries it's color) in the cranberries and will turn any juices that ooze out blue.
Inspired by Food Network Magazine (January/February 2018)
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