Tangerines are one of our favorite fruits in the cold season! Not only do they taste great raw, but they are also suitable as an ingredient in various sweet and savory recipes. Delicacies like thatTangerine sour cream cakeor thatTangerine cheesecake without a baseare just some of the recipes you can prepare with the juicy citrus fruit. You can also prepare the tangerine cake in a small format if you try one of the following recipes for tangerine muffins! Whether as a fruity breakfast for the weekend or as a sophisticated dessert, these recipes have something to offer for everyone!
Juicy tangerine muffins with aromatic icing
If you have a whole bag of tangerines in the fridge that are starting to get a little soft, then it's time to use themjuicy citrus muffinsBake with glaze! You can vary the recipe as you like, for example by preparing the muffins with sprinkles instead of icing and adding onedelicious homemade tangerine jamserve.
Ingredients:
For the muffins:
- 100 ml Coconut beer
- 200 g cane sugar
- 3 tbsp grated mandarin orange peel
- 125 ml Mandarinensaft
- 2 large eggs
- 1 TL Vanilleextrakt
- 100g Greek yogurt
- 300 g Flour
- 1 tsp baking powder
- 1 tsp salt
For the glaze:
- 130g powdered sugar
- 1 tbsp grated mandarin orange peel
- 2 THE Mandarinensaft
Preparation:
- Preheat the oven to 200°C.
- Spray the muffin tin with baking spray or fill with muffin cups.
- Mix the grated tangerine peel with the sugar until it resembles wet sand (It would be best if you rub the peel directly into the sugar to retain all the oils).
- Mix the flavored sugar with the coconut oil until creamy.
- Stir in the eggs one at a time. Stir in the yogurt, vanilla and mandarin juice.
- Sift in flour, baking powder and salt. Fold in until you get a smooth consistency. Don't stir too much.
- Divide the batter between the muffin cups.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Allow the muffins to cool completely before frosting.
Prepare glaze and decorate muffins:
- Whisk together the powdered sugar, zest and juice until the glaze is thick and smooth.
- Dip the top of each cooled muffin into the glaze. Shake off the excess.
- Allow the glaze to set for about 30 minutes before serving.
Recipe for muffins with fresh tangerines
These wonderful tangerine muffins are an incredibly juicy, refreshing, fruity and not too sweet treat. The pulp, juice and zest of the tangerine give the muffins a really fresh and slightly sour taste. The basis for this recipe is classic buttermilk muffins, which get a slightly oriental touch with the addition of fresh tangerines and aromatic spices.
Ingredients:
- 200 g Flour
- 100g sugar
- 2 ½ tsp baking powder
- 1 pinch of salt
- ¼ tsp cinnamon
- ¼ tsp ground nutmeg
- 2 fresh tangerines
- 1 egg, at room temperature
- 180 ml buttermilk
- 75g butter, melted
- The grated tangerine peel of the 2 tangerines
- 2 tbsp sugar
Preparation:
- First, rinse the tangerines thoroughly under cold water. Using a kitchen grater, grate only the orange part of the peel.
- Then peel off the shell, remove the white skin and seeds and divide into pieces. Then cut the tangerine wedges into small pieces with a sharp knife.
- Preheat the oven to 180°C and place the rack in the middle of the oven.
- Line a 12-cup muffin tin with paper liners and set aside.
- In a small bowl or measuring cup, whisk the egg and mix with the buttermilk and melted butter.
- In a large mixing bowl, combine flour, sugar, baking powder, cinnamon powder, nutmeg and salt.
- Pour the egg mixture into the dry flour mixture and stir with a spatula just until the ingredients are just combined. Don't stir too much!
- Fold in the diced mandarins.
- Using an ice cream scoop, pour the batter evenly into the muffin cups until they are 3/4 full.
- Sprinkle with sugar and garnish with tangerine peel.
- Bake the fresh tangerine muffins for about 20 minutes, or until a toothpick inserted into the center of the muffins comes out clean. That's it!
- Allow the finished tangerine muffins to cool and enjoy! These muffins can be kept at room temperature for a few days.
Clementine chocolate muffins with candied fruits
Just like the chocolate oranges, the chocolate clementine combination is also a real treat! Are you looking for a sophisticated recipe for muffins scented with tangerines, then give it a try!
Ingredients:
For the candied clementine slices:
- 3 whole clementines
- 1 liter of water
- 400g fine granulated sugar plus more for sprinkling
For the chocolate muffins:
- 60 g ungesüßter Cocoa
- 160 ml boiling hot water
- 2 large eggs, at room temperature
- 1½ TL reiner Orangenextrakt
- 1 TL reiner Vanilleextrakt
- 200 g granulated sugar
- The grated peel of about 2-3 clementines
- 180g cake flour, sifted
- 2 tsp baking powder
- ½ tsp kosher salt
- 125g soft butter
For the chocolate icing:
- 150 g dark chocolate, chopped finely
- 165 ml Sahne
Preparation:
Make your own candied clementine slices (prepare 2-3 days in advance):
- Rinse each clementine well and make sure the wax layer is removed. Separate the top and bottom and cut the fruit into 1 cm thick slices, remove any seeds and discard (or onePull plant from it).
- Bring a large pot of water to the boil and add the clementine slices. Cook for 2 minutes, then drain the slices in a colander and rinse immediately with cold water.
- Refill the pot and repeat the process again. This removes some of the natural bitterness from the citrus fruits.
- Rinse the same pot and add 1 liter of water. Stir in the granulated sugar and bring to a boil.
- Add the clementine slices back to the pot, cover and reduce the heat to a gentle simmer. Cook the clementine slices for about 30 minutes, stirring occasionally.
- Remove the pot from the heat and let the slices steep in the syrup overnight at room temperature.
- Remove the citrus slices from the syrup, place them on a greased kitchen rack and let them dry completely. This usually takes at least 24 hours. Toss the candied clementine slices in fine granulated sugar until lightly coated, shaking off the excess sugar. Set aside to garnish the muffins.
Prepare the chocolate muffins:
- Preheat the oven to 180°C. Line a muffin tin with 12 paper cases and set aside.
- In a medium bowl, stir the cocoa powder into the boiling water until smooth. Set aside and let cool to room temperature.
- Once the cocoa mixture has reached room temperature, whisk together the eggs, ¼ of the cocoa and water mixture, the orange extract, and the vanilla extract in a medium bowl. Set aside.
- Combine sugar and clementine zest in the bowl of a stand mixer with a whisk. Then rub the sugar and zest with your fingers until moist and aromatic. Add flour, baking powder and salt and mix on low speed for about 30 seconds.
- Add the softened butter and the remaining cocoa and water mixture and mix on low speed until the dry ingredients are moistened. Increase speed to medium and mix for 1 to 2 minutes to loosen the mixture. Using a spatula, scrape down the sides of the bowl.
- On low speed, gradually add the egg and cocoa mixture in three batches, mixing for 20 seconds after each batch to incorporate the ingredients.
- Divide the batter evenly between the muffin cups.
- Bake for 15 to 18 minutes, turning halfway through.
- Place on a wire rack and let the muffins cool in the tin for 2 to 3 minutes. Then remove the muffins from the tin and let them cool completely on the wire rack before decorating them with the icing.
Prepare chocolate icing and decorate muffins:
- Place the finely chopped chocolate in a heatproof bowl. Heat the cream (but do not bring it to the boil) and pour it over the chocolate. Let the mixture stand for about 15 seconds, then stir slowly until the cream and chocolate are combined and the ganache is very smooth and glossy. Don't stir too much.
- To coat the cooled muffins, dip the tops in the chocolate ganache. Place the muffins on a wire rack and let the chocolate icing set.
- Once the ganache is almost set, garnish each muffin with a piece of candied clementine slice and enjoy.
