These tangerine muffins are soft, fluffy and full of flavor. They smell spectacularly, really, they may be the best smelling of all the muffins we’ve made, and we’ve made a lot.Jump to recipe
Just a little bit of natural tangerine juice and tangerine zest, is enough to make these muffins have a lot of tangerine flavor. Tangerine is a fruit that has a very predominant, and strong, flavor that is fresh and sweet, and it all comes through in this recipe.
These muffins are very fluffy, and then, we put a very simple sugar glaze with tangerine juice on top, and they are delicious.
This is an easy recipe, because it does not call for too many ingredients. The way to prepare the muffins is simple and it is difficult to get them wrong.
The result is muffins that smell a lot of tangerine and taste great, very soft and fluffy inside, that feel homemade and cozy. With a glaze on top that gives them the sweet touch they need. They go great with a cup of coffee or tea, which is personally my favorite way to eat them.
Now, the glaze or icing is totally optional, and that’s because there are a lot of people who don’t like icing. If you want to do it, just mix some powdered sugar with a little of fresh tangerine juice. Add just a little bit of juice, because that’s more than enough to make a glaze for all the muffins.
If you like this recipe, you have to check out our oat and molasses muffins with apple and banana, which you will surely love.
- 4 eggs, big
- 1 C (7 oz) (200 gr) white sugar
- 1/3 C + 2 tbsp (3.50 oz) (100 gr) unsalted butter, melted
- 1/3 C + 1 tbsp (3.40 fl oz) (100 ml) natural tangerine juice
- The zest of 2 tangerines
- 1 1/2 C (7 oz) (200 gr) all purpouse flour
- 1/4 C (1.30 oz) (37 gr) corn starch
- 2 1/2 tsp (0.44 oz) (12.5 gr) baking powder
- 1/4 tsp (0.04 oz ) (1.2 gr) salt
- Preheat oven to 356º F (180° C). Line a muffin tray with cupcake or muffin liners. In a medium bowl, sift the flour and the cornstarch, baking powder and salt.
- Separate the eggs and place the whites in a large clean, dry bowl and the yolks in another large bowl.
- With an electric mixer or a hand whisk, beat the egg whites for 30 seconds until slightly fluffy, gradually add half of the sugar and continue beating for 2 more minutes until the whites turn foamy and soft peaks form.
- Separately, with the same mixer, beat the egg yolks with the rest of the sugar, the melted butter, the juice and the mandarin zest for 2 minutes until the mixture is fluffy and slightly lighter in color.
- Add in the flour mixture and beat for 30 seconds just until smooth.
- Finally, add the beaten egg whites in three additions, mixing with a rubber spatula carefully in a folding motion until fully integrated into the mixture.
- Pour the mixture into the muffin cups filling each one 3/4 of its capacity. Sprinkle a little sugar on top of each muffin if desired.
- Bake the muffins at 356º F (180° C) for 20 minutes until lightly browned and cooked.
- Remove the muffins from the oven and let them cool for at least 10 minutes. Decorate with powdered sugar or as desired.