Mandarin Orange Muffins
Brighten your mornings with these delightful Mandarin Orange Muffins, a zesty twist on a classic baked treat! Bursting with fresh mandarin orange segments, aromatic zest, and a splash of citrusy juice, these muffins are irresistibly moist and tender thanks to the addition of Greek yogurt or sour cream. Perfectly balanced with just the right amount of sweetness, they're a quick and easy recipe, ready in under 40 minutes, making them ideal for busy mornings or leisurely brunches. Whether you're using fresh fruit or convenient canned mandarins, these muffins deliver a vibrant pop of sunshine in every bite. Serve them warm for a cozy breakfast, or pack them as a grab-and-go snack. With simple ingredients and a foolproof method, these Mandarin Orange Muffins are a citrus lover's dream!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups granulated sugar
- 1 cup mandarin oranges, peeled and segmented (fresh or canned, drained)
- 0.5 cups unsalted butter, melted and cooled
- 1 large egg
- 1 teaspoons vanilla extract
- 0.5 cups mandarin orange juice (freshly squeezed or from canned mandarins)
- 0.5 cups Greek yogurt or sour cream
- 1 mandarin zest of a mandarin orange
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.
In a separate medium mixing bowl, whisk together the melted butter, egg, vanilla extract, mandarin orange juice, Greek yogurt (or sour cream), and mandarin orange zest until smooth.
Gently fold the wet ingredients into the dry ingredients using a spatula. Be careful not to overmix; the batter should still be slightly lumpy.
Slowly stir in the mandarin orange segments, folding them into the batter until just distributed.
Using a spoon or an ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 2292 mg | 100% | |
| Total Carbohydrate | 389.1 g | 141% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 192.6 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 280 mg | 22% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1112 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
