Cute Cranberry Tangerine Muffins

Recipe View Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners. (Prep time: 5 minutes)

Recipe View In a small saucepan, simmer the dried cranberries and tangerine juice over medium heat until the cranberries are plumped and the juice is slightly reduced. Remove from heat and set aside to cool. (Cook time: 8-10 minutes)

Recipe View In a medium bowl, whisk together the flour, baking powder, and salt. (Prep time: 2 minutes)

Recipe View In a large bowl, using an electric mixer, cream together the softened butter, tangerine zest, and 1 cup of sugar until light and fluffy. This should take about 2 minutes. Scrape down the sides of the bowl and beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. (Mixing time: 5-7 minutes)

Recipe View Gently fold the dry ingredients into the wet ingredients, alternating with the milk in two additions, until just combined. Be careful not to overmix. (Mixing time: 3-5 minutes)

Recipe View Fold in the cooled cranberries and juice. (Mixing time: 1-2 minutes)

Recipe View Divide the batter evenly among the prepared muffin cups. Sprinkle the tops of the muffins with the remaining 1 teaspoon of sugar. (Prep time: 5 minutes)

Recipe View Bake in the preheated oven until the muffins are golden brown and a toothpick inserted into the center comes out clean. (Bake time: 20-25 minutes)

Recipe View Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. (Cooling time: 10 minutes)