1cup2 sticks unsalted butter, melted and slightly cooled
1 1/2cupsfresh or frozen (left unthawed) cranberries
2tablespoonsturbinado sugar
Instructions
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.
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.