5 from 2 votes
Tangerine and Cranberry Muffins
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Yields 18 to 19 standard muffins
Course: Breakfast
Cuisine: American
Serving Size: 1 muffin
Calories per Serving: 264 kcal
Author: Patty K-P
  • 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
  1. Preheat oven to 400°F and line two standard muffin pans with muffin liners.
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Set aside.
  3. 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.
  4. Pour into the flour mixture, followed by the butter. Stir using a rubber spatula until just a few streaks of flour remain.
  5. Add the cranberries and gently fold in until evenly distributed.
  6. Fill the prepared muffin pans about 3/4 full. Sprinkle on the turbinado sugar.
  7. Bake each pan for 18 to 20 minutes, until a toothpick inserted comes out clean.
  8. Cool for 5 minutes before transferring to a cooling rack to cool completely. Best served the same day.
Recipe Notes

*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.