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Tangerine Raspberry Muffins – Light and fluffy muffins with lots of fresh juicy raspberries and bursts of tangerine. The perfect way to start the day.
Muffins are a must for any occasion in our house. Holidays, quick breakfast, brunch, people are stopping by….muffins fit every time! These use fresh tangerines and raspberries for an amazing flavor combo!
Don’t worry, you can use oranges if you can’t find tangerines in season.

One of the reasons I love muffins so much is it is like having cake for breakfast! Usually I am all about chocolate in my muffins, Chocolate Chip Muffins have been on repeat for over a decade in our house.
The other reason, really the main reason, is how well they store in the freezer. So you really can have them on hand at all times. You can have a warm, fresh muffin every morning with just 1 minute in the microwave. Doesn’t get much better than that!
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Granulated Sugar
- Plain Yogurt – you could use sour cream instead if you wanted
- Vanilla Extract
- Eggs
- Canola Oil
- Tangerine
- Raspberries
How To Make Tangerine Raspberry Muffins
- Mix Dry Ingredients. In a large bowl whisk together flour, baking powder, baking soda, salt, and sugar.
- Mix Wet Ingredients. In a separate bowl whisk together yogurt, vanilla, eggs, canola oil, tangerine zest and juice.
- Combine. Pour into flour mixture and mix until just combined. Be careful not to overmix. Fold in raspberries.
- Bake. Scoop batter into prepared muffin tins. Bake until golden brown and a tester comes out clean.
Recipe Tips & Suggestions
- When making muffins the key is to not over mix them. It can be annoying to have 2 separate bowls, but this really does ensure you have tender muffins.
- Use fresh or frozen berries. You really can use whatever you have. If I am using frozen, I like to let them thaw and then pat them dry so they bleed a little less.
- Can’t find tangerines? No worries, any variety of oranges will work great. You just want that bright citrus flavor with the berries.
Storage
These tangerine raspberry muffins will last in an airtight container for 3-4 days at room temperature. You can absolutely freeze them as well. Store in an airtight container or freezer safe plastic bag for up to 3 months. Take them out one at a time, and heat for 1 minute to thaw quickly, or just let them sit on the counter to thaw.
More Tasty Muffin Recipes
- Lemon Poppy Seed Muffins
- Bakery Blueberry Muffins
- Cinnamon Roll Muffins
- Banana Nut Muffins
- Apple Cinnamon Muffins
Tangerine Raspberry Muffins
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 salt
- 2/3 cup granulated sugar
- 1 cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/3 cup canola oil
- Zest from 1 tangerine
- Juice from 1 tangerine
- 6 oz raspberries
Instructions
- Preheat oven to 400°F. Prepare a 12 cup muffin tin with liners or spray with non-stick spray. Set aside.
- In a large bowl whisk together flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl whisk together yogurt, vanilla, eggs, canola oil, tangerine zest and juice. Pour into flour mixture and mix until just combined.
- Fold in raspberries. Scoop batter into prepared muffin tins. Bake for 13-15 minutes until golden brown and a tester comes out clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Erin, these looks fantastic! I’m a raspberry lover though … in any recipe!
Really love these! We have fresh oranges on our tree in the backyard, and am going to use one of them for this!!
I always baked with raspberries, but I’ve never included tangerines! I’ve got to try this combo!
I love baking with raspberries. Haven’t baked with raspberries in a while. I shall try out your recipe this weekend.