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    Mandarin Holiday Muffins

    Shared on 12/2/2025

    These aren't your everyday muffins. They're tall, tender, and filled with pockets of juicy mandarin orange and cranberry, with a buttery crumble topping that adds just the right amount of crunch. If you're looking for a recipe that's impressive but forgiving, festive but not fussy, this is it.
    Mandarin Holiday Muffins
    Prep Time
    15 minutes
    Bake Time
    22-26 minutes
    Difficulty
    intermediate
    Yield
    10-12 muffins
    yeast bread

    Ingredients

    Wet Ingredients

      • 115 (1/2 cup) Unsalted butter melted
      • 150 (3/4 cup) Granulated sugar
      • 2 Large eggs
      • 240 (1 cup) Sour cream
      • 1 teaspoon Vanilla extract
      • Zest of 1 orange Orange zest

      Fruit & Add-ins

        • 310 (1 can (11 oz)) Mandarin oranges drained and patted dry
        • 60 (1/2 cup) Cranberries tossed in 1 tablespoon flour

        Dry Ingredients

          • 250 (2 cups) All-purpose flour
          • 7.5 (1 1/2 teaspoons) Baking powder
          • 2.5 (1/2 teaspoon) Baking soda
          • 2.5 (1/2 teaspoon) Salt

          Topping

            • 30 (1/4 cup) All-purpose flour
            • 50 (1/4 cup) Granulated sugar
            • 3 (3 tablespoons) Cold butter cubed

            Instructions

            1

            1

            Preheat oven to 350°F (175°C). Line muffin tin with tall café-style liners.

            2

            2

            Whisk melted butter and sugar until smooth. Add eggs one at a time, then sour cream, vanilla, and orange zest.

            3

            3

            In a separate bowl, whisk flour, baking powder, baking soda, and salt.

            4

            4

            Fold dry ingredients into wet in two additions, just until combined.

            5

            5

            Gently fold in drained mandarins and cranberries.

            6

            6

            Divide batter among muffin cups (about 3/4 full).

            7

            7

            Make topping: rub together flour, sugar, and cold butter until crumbly. Sprinkle over muffins.

            8

            8

            Bake 22-26 minutes until golden and a toothpick comes out clean.

            9

            9

            Cool in pan for 5 minutes, then transfer to wire rack.

            Equipment

            • Muffin tin
            • Large bowl
            • Small bowl
            • Whisk
            • Spatula
            • Wire rack

            Tips

            • •Pat the mandarin oranges dry to avoid soggy muffins.
            • •Use tall café-style liners to showcase the muffins' height.
            • •Overmixing the batter can result in tough muffins; stir gently.

            Troubleshooting

            • Issue: Muffins are too dry
              Solution: Ensure sour cream is used, and do not overbake.
            • Issue: Muffins sink in the middle
              Solution: Check your baking powder for freshness and avoid overmixing.

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