Tangerine Muffins
Brighten up your breakfast or snack time with these zesty, bakery-style Tangerine Muffins! Bursting with the fresh, natural sweetness of tangerine juice and zest, these homemade muffins are delightfully moist and tender, thanks to the perfect balance of rich melted butter and a touch of vanilla. Made with simple pantry staples and ready in just 35 minutes, they combine citrusy flavor with a light, fluffy texture that’s irresistible. Whether dusted with confectioners' sugar for an elegant finish or enjoyed warm straight from the oven, these muffins are a refreshing twist on traditional citrus baked goods. Perfect for brunch, tea time, or an on-the-go treat, these citrus muffins will bring a little sunshine to your day!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 3 whole Tangerines
- 0.5 cups Unsalted butter (melted)
- 2 large Eggs
- 0.5 cups Milk
- 1 teaspoons Vanilla extract
- 1 tablespoons Tangerine zest
- 2 tablespoons Confectioners' sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C), and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
Wash the tangerines thoroughly. Zest one of the tangerines to get approximately 1 tablespoon of zest and set it aside. Juice all three tangerines, aiming for about 0.5 cups of fresh tangerine juice.
In a medium bowl, combine the melted butter, eggs, tangerine juice, milk, vanilla extract, and tangerine zest. Whisk until smooth and well-incorporated.
Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently fold the mixture together until just combined. Be careful not to overmix; the batter will be slightly lumpy.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Optional: Dust the tops with confectioners' sugar for a subtle sweetness and decorative finish.
Serve and enjoy these fresh, citrusy tangerine muffins with a cup of tea or coffee!
Nutrition Facts
Calories |
2713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 2326 mg | 101% | |
| Total Carbohydrate | 392.6 g | 143% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 199.0 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 372 mg | 29% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1045 mg | 22% | |
*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.
