Winter brings us many flavors that are very rich. Many citrus fruits such as tangerines, oranges, grapefruit, and others such as pears, apples, and even pumpkin. There are also many other ingredients that we associate with winter, such as ginger, cinnamon, spearmint, mint, walnuts, etc.

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For these tangerine cranberry muffins, we wanted to use ingredients that would highlight some of these winter flavors. Above all, because we like to think that it’s always best to use seasonal ingredients, when they taste best and are fresh and at their peak.

We already have a recipe for tangerine muffins, but this time we wanted to give it another twist and add cranberries, which are crucial for that sweet touch to this specific recipe.

Here we use dried cranberries, but you could also use fresh or frozen cranberries, whichever you can find.

The combination of tangerine and cranberries is delicious. The tangerine flavor remains in the background, soft, astringent, and tart, and the cranberries add a touch of sweetness. And we love that contrast.

For these muffins, I recommend using a large muffin pan, if possible. Don’t use the same pan you use for cupcakes. Because muffins should theoretically be bigger than a traditional cupcake. Or at least that’s how we like them, with a difference in size between muffins and cupcakes.

If you like this recipe, you have to check out our cherry muffins, you’ll fall completely in love with them.