Mandarin Holiday Muffins

Ingredients

Wet Ingredients

• 113g (1/2 cup) unsalted butter, melted and slightly cooled
• 150g (3/4 cup) granulated sugar
• 100g (2 large) (2 large) large eggs
• 60ml (1/4 cup) milk
• 2 Tbsp (2 Tbsp) reserved mandarin syrup or juice
• 1 tsp (1 tsp) vanilla extract

Fruit & Add-Ins

• 300-312g (1 can) (10-11 oz (1 can)) mandarin oranges in juice or light syrup, drained well
• 50-60g (1/3 cup) craisins
• 50-60g (1/2 cup) chopped walnuts

Dry Ingredients

• 270g (2 cups + 2 Tbsp) all-purpose flour
• 2 tsp (2 tsp) baking powder
• 1/2 tsp (1/2 tsp) fine salt
• 1/2 tsp (1/2 tsp) cinnamon
• 1 tsp (1 tsp) orange or mandarin zest (optional)

Topping

• 2-3 Tbsp (2-3 Tbsp) turbinado sugar
• 15g (2 tbsp) extra chopped nuts
• 30g (¼ cup) small mandarin pieces (optional)

Pro tip: Want sweeter muffins? Use 170g sugar (3/4 cup + 2 tbsp). Boost the citrus by rubbing the zest into the sugar before mixing—this releases essential oils for more intense flavor.

Equipment

Method

Prepare Ingredients

Get everything ready before you start mixing.

1. Preheat Oven. Preheat oven to 350°F (175°C). Line a muffin tin with tall tulip-style cups.
2. Drain Mandarins. Drain mandarins for 10-15 minutes. Reserve 2 tablespoons of the syrup. Pat the fruit dry with a paper towel and cut any large segments in half.

Mix the Batter

Combine wet and dry ingredients carefully for tender muffins.

1. Combine Dry Ingredients. Whisk together the flour, baking powder, salt, cinnamon, and zest. Remove 1 tablespoon of this mixture for coating the craisins and nuts later.
2. Mix Wet Ingredients. In a large bowl, whisk the melted butter and sugar until thick. Add the eggs one at a time, mixing well after each. Add the milk, reserved mandarin syrup, and vanilla.
3. Combine Wet and Dry. Add the dry ingredients to the wet ingredients. Stir gently until just combined—don't overmix or muffins will be tough. The batter should be thick—add 1-2 tablespoons extra flour if it seems loose.
4. Add Mix-Ins. Toss the craisins and walnuts with the reserved tablespoon of flour (this prevents sinking). Fold them into the batter. Gently fold in the mandarin pieces last.

Baking

Bake until golden and perfectly domed.

Oven: 175°C / 350°F.

Standard Oven (recommended)

1. Fill Muffin Cups. Fill tulip cups just under two-thirds full. Top each with a mandarin piece if desired. Sprinkle turbinado sugar and chopped nuts on top.
2. Bake. Bake for 22-26 minutes until golden. A toothpick inserted in the center should come out with moist crumbs. Internal temperature should read 195-200°F.
3. Cool. Cool in the pan for 10 minutes, then transfer to a wire rack.

Storage

• Room temperature: 2-3 days in an airtight container at room temperature
• Frozen: Freeze individually wrapped for up to 2 months. Thaw at room temperature or warm briefly in microwave.

Frequently Asked Questions

Can I make these nut-free?

Yes! Simply omit the walnuts and add more craisins to make up for it.

How long do these muffins stay fresh?

These muffins stay moist for 2-3 days thanks to the mandarin oranges. Store in an airtight container at room temperature.

What are tulip muffin liners?

Tulip muffin liners are tall café-style paper cups that give your muffins a professional bakery presentation. They're sturdy, grease-resistant, and perfect for gift-giving.

Can I use fresh oranges instead of canned mandarins?

Fresh mandarin or clementine segments work, but canned mandarins provide more consistent moisture. If using fresh, add an extra tablespoon of orange juice to the wet ingredients.

Nutrition

Per serving (1 muffin): 295 calories, 42g carbohydrates, 4g protein, 13g fat, 1g fiber, 195mg sodium. Makes 10 servings.