Cupcakes with Tangerines

by Editorial Staff

Juicy tangerine muffins are simple baked goods with a festive flavor. Loose and airy cupcakes on the inside and slightly crispy crust are the perfect combination. Great treat for a tea party!

Summary

Cook Time	40 mins
Total Time	40 mins
Course	Dessert
Servings (Default: 6)

Ingredients

Mandarin – 1 pc. (80 g)
Wheat flour – 230 g
Eggs – 2 pcs.
Vegetable oil – 100 ml
Sugar – 150 g
Baking powder – 1 teaspoon
Vanillin – a pinch
Butter or vegetable oil (for lubricating the mold) – 1 teaspoon

Instructions

Prepare foods from the list. I used clementine mandarin – they are sweet, juicy and have few seeds.
The dough for such citrus muffins is very simple and quick to prepare, so it is best to turn on the oven in advance to warm up to a temperature of 180 degrees.
Wash the tangerine thoroughly with hot water, cut into small pieces together with the peel, remove the seeds. Send the chopped tangerine to the blender bowl.
Chop until puree. If the tangerine is not too juicy and the mashed potatoes are dry, add 1-2 tbsp of water.
Combine eggs and sugar in a deep bowl. Beat with a whisk or mixer for about 3-4 minutes, until fluffy, whitening and sugar dissolving.
Add vegetable oil and vanillin, mix thoroughly again for about 1 minute.
Place the tangerine puree in a bowl. Pour in about 1/3 of the flour through a fine sieve. Mix thoroughly.
Stir in remaining flour and baking powder. Mix thoroughly again until smooth without lumps.
The muffin dough should turn out to be quite thick, viscous and flow off from the spatula with a wide “ribbon”, leaving beautiful stains on the surface.
Lubricate muffin tins with butter or vegetable oil. If you use silicone or paper molds, you do not need to lubricate them.
Divide the dough into molds, filling the cells approximately 2/3 of the volume.
Bake the tangerine muffins in an oven preheated to 180 degrees for about 25 minutes, until they are nicely caramelized.
Carefully remove the baked muffins from the molds and cool slightly.
Juicy, delicate tangerine muffins are a great addition to a cup of tea or coffee!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.