Recipe by Stevie Bowden
"When my dad brought home a bag of cute little tangerines, I needed a way to use them up quickly, so I composed this yummy, crumbly muffin recipe filled with loads of tangerine sweetness and just enough cranberry tartness!"
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fresh tangerine juice
unbleached all-purpose flour
unsalted butter, softened
white sugar, divided
This is a great recipe. I didn't do anything with the "basics" meaning the flour, sugar, baking powder...however, I didn't have tangerines but had a few blood oranges left that I wanted to use up. I microwaved the cranberries and juice for about 90 seconds instead of simmering on the stove and then let them cool. After everything was mixed in I on a whim threw in about 1/3 cup mini chocolate chips and omitted the sugar sprinkle on top. Theses are amazing, just a little sweet and probably because I added the chocolate. Next time I would go with 3/4 cup sugar.
Just as an afterthought...I might also reduce the temp to 350 for myself. 375 browned them quite quickly and the inside wasn't quite ready.
What a great tasting , simple recipe. I used fresh whole cranberries, simm ered in the tangerine juice. Also adding 1/4 tsp of rum extract to the batter. Lastly, for a crispy top, before baking, I sprinkled raw sugar over the tops.
What a happy accident - bought ruby grapefruit instead but decided to use it anyway. boiled the juice down w/honey to taste which will tone down the bitter bite. Use only the berries in the batter & keep the reduce juice as a syrup when serving instead of sugaring the muffin top. added some crushed pecan nuts - optional. Great basic recipe. simple & delicious. I especially liked boiling down the dried berries with the juice. Nice touch - a big thanks of appreciation for sharing!
Raves at a potluck brunch! I substituted orange juice and was fabulous!
* Percent Daily Values are based on a 2,000 calorie diet.
Cute Cranberry Tangerine Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 80
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