Tangerine Cranberry Muffins


Tangerine Cranberry Muffins, what a nice way to start the day and just so easy to make.  These deliciously moist muffins are a snap to make and so tasty.  If there’s any left over, the next day I like to slice them in half, place a little butter in a saucepan, place them face down in the melted buttered pan and cook for just a few minutes.  And voila, the heat brings out the flavor and adds a nice crispy crunch !!


The secret to gorgeous, plump, full, big beautiful muffins …  don’t overmix.  Take the few extra seconds to blend them properly.  Mix your dry and wet ingredients separately. Then gradually fold the dry ingredients into the wet ingredients, and don’t stir … you only want to fold the ingredients together … it’s okay to have lumps.



Cook Time: 25-30 min.

tangerine cranberry muffins mke
Tangerine Cranberry Muffins via My Kitchen Escapades


 Makes: 12 large muffins


3 Cup flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
10 Tbsp. butter, room temperature
1 Cup minus  1 Tbsp. sugar
1 Tbsp. finely grated tangerine zest  **
2 eggs, room temperature
1 1/2 Cup plain yogurt
1 Cup finely chopped fresh cranberries


**  You can substitute with orange zest if you don’t have tangerines, but use less zest, about 2 tsp.


Full Directions here.


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