Craisin Tangerine Muffins

I wanted to make a craisin tangerine muffin, and baked up this recipe. 

Ingredients:

Cupcakes:

• 1.5 packed cups craisins (225gr)
  
• 5 or 6 whole tangerines
  (I used small ones, and peeled 4, and used 2 whole -  about 240 grams total)
• 3 eggs at room temperature
  
• 1.5 teaspoon vanilla
  
• 3/4 cup vegetable oil (187 ml)
• 1.5 cup sugar (300g)
• 3 cups all-purpose flour (360 gr)
• 3/4 teaspoon salt
•  optional - 4 tablespoons dry milk powder
  
• 1 tablespoon baking powder  

Glaze:

• 1 teaspoon butter, melted
• 1 teaspoon grated tangerine or orange peel (zest of 1 tangerine)
• 5 to 6 teaspoons tangerine or orange juice (juice of 1 tangerine)
• 1 cup confectioners sugar
  

 

Instructions:

1. For the muffins: Preheat oven to 400F/180C. 
2. Slice tangerines in half, remove seeds if you see any. Puree in a heavy mixer.
   
3. Boil about a cup of water, and add it to the craisins. Let them soak for about 10 minutes.  (
   I made and used some of the tangerine puree)
   
4. Put cupcake papers in wells of a 12 count cupcake pan and a 6 count pan.
5. Add eggs, oil, sugar, and vanilla to the tangerine mix in the blender. Blend further into a smooth liquid puree.
6. Drain the craisins and pat dry. Reserve 1/4 cup or so of the craisins, and stir the rest of the craisins into the puree.
   
7. In a medium bowl, whisk together flour, salt, (powdered milk if using), and baking powder. 
8. Pour the tangerine mixture into the flour and stir just until no flour streaks remain.
9. Scoop about 1/3 cup batter into each cupcake paper. 
   
10. Drop a couple of the reserved craisins on top of each muffin.
    
11. Bake for about 25 minutes or until golden brown.
12. Let it cool for 5 to 10 minutes before removing from pan.
     
    
13. For the glaze: Mix up melted butter, zest, and juice. Stir in powdered sugar. As needed, add a little extra juice (or water) to reach the consistency you like
14. Spread a teaspoon or so on warmish cupcake so glaze well melt just a bit and look smooth.
    
    

 

Carole's Notes:

We liked this! The tangerine skins mix in completely, but do add some texture to the cupcake.

The recipe is lightly adapted from https://carolelikesroundfood.blogspot.com/2022/08/tangerine-cupcakes-with-tangerine-glaze.html and from https://preppykitchen.com/cranberry-orange-muffins/