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.
Makes: 12 large muffins
Ingredients 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.