Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup cream cheese, softened
- 2 large eggs
- 1/2 cup fresh tangerine juice
- 1 tablespoon tangerine zest
- 1 teaspoon vanilla extract
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowl
- Electric mixer
- Zester
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, beat together the melted butter and cream cheese until smooth.
4. Add the eggs, one at a time, and beat until well combined.
5. Mix in the tangerine juice, tangerine zest, and vanilla extract.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
7. Spoon the batter into the muffin liners, filling each about 3/4 full.
8. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Calories per serving: 223
Fat: 11g
Carbohydrates: 27g
Protein: 4g
Sodium: 189mg
Sugar: 11g
Substitutions for ingredients:
- Tangerine juice and zest can be substituted with orange juice and zest.
- Cream cheese can be substituted with mascarpone cheese.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter.
- Top the muffins with a cream cheese frosting and a sprinkle of tangerine zest.
Tips and tricks:
- Use room temperature ingredients for best results.
- Do not overmix the batter, as this can result in tough muffins.
- To make the muffins more moist, add 1/4 cup of sour cream to the batter.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the muffins for 10-15 seconds or warm them in the oven at 350°F (175°C) for 5 minutes.
Presentation ideas:
Serve the muffins on a platter with a dusting of powdered sugar and a slice of tangerine on top.
Garnishes:
- Tangerine slices
- Powdered sugar
- Cream cheese frosting
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit
- Yogurt
- Granola
Troubleshooting advice:
- If the muffins are too dry, add more tangerine juice or sour cream to the batter.
- If the muffins are too moist, reduce the amount of liquid in the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the recipe.
- Store the muffins in an airtight container to prevent contamination.
Food history:
Muffins originated in England in the 18th century and were traditionally made with yeast. The modern version of muffins, which uses baking powder as a leavening agent, was developed in the United States in the 19th century.
Flavor profiles:
The tangerine adds a sweet and tangy flavor to the muffins, while the cream cheese adds a creamy and slightly tangy flavor.
Serving suggestions:
Serve the muffins for breakfast or as a snack. They are perfect for a brunch or tea party.
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