We absolutely adore surprising our children. Especially the teenagers. We are the best at taking something amazing and lying about it fudging the details to make it seem like something lousy.
For example, we had our teenagers convinced that last week, our family needed to drive down to Galveston, TX to help out a friend who “needed our help moving into her older home and work on some major renovations before the house was clean enough to live in.” Doesn’t that sound just like something teenagers would love to go and do? We are so mean 🙂
Instead of a week of dirty, menial work, our family spent a gorgeous week on the inaugural cruise of the brand new Carnival ship out of Galveston. SURPRISE!
So this Thanksgiving, I am thankful that the Lord has blessed me with 6 beautiful children and an amazing husband. We have more fun together than I think we really should. I am thankful that the Lord has blessed us so abundantly with memories that my children will be sharing with their own children and grandchildren.
To make our Thanksgiving breakfast extra special, I have made these outstanding muffins. These are a tradition in our home at the holidays and I was shocked to see that I had never posted the recipe in all the previous years.
How can you not feel in the holiday spirit looking at these gorgeous, fresh cranberries dotted throughout the muffin?
I know it sounds anal, but the mixing process for these muffins really is important so don’t just dump it all in the mixer. Take a few extra seconds to do it right and you will love the results!
Tangerine Cranberry Muffins
- Yield: 12 muffins 1x
Ingredients
Scale
- 3 C flour
- 1 Tb baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 10 Tb butter, room temperature
- 1 C minus 1 Tb sugar
- 1 Tb finely grated tangerine zest or orange zest
- 2 eggs, room temperature
- 1 1/2 C plain yogurt
- 1 C finely chopped fresh cranberries
Instructions
- Preheat oven to 375 degrees. Lightly grease the rims of your muffin tins and then line them with a paper liner. If you don’t grease the edges, the muffins will stick to your pan as they rise. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In your electric mixer, beat together the butter and sugar until light and fluffy, about 3 minutes, scraping down the sides of the bowl about half way through. Add the eggs, one at a time, and scrape down the bowl after each egg is added.
- Add half of the flour mixture and mix in, then mix in a third of the yogurt. Mix in half of remaining flour then half of the remaining yogurt. Repeat one more time with remaining flour mixture and yogurt. Do not over-mix! Add the cranberries and fold them in by hand with a rubber spatula.
- Divide the batter evenly between your 12 muffins. The batter will be piled above the top of your liners, but that is how it is supposed to be. Bake for 25-30 minutes and golden brown. Remove from the pan to cool.
Nutrition
- Serving Size: 1 muffin
- Calories: 340
- Sugar: 27g
- Sodium: 161mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg
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