Mandarin Orange Muffins Recipe

Mandarin Orange Muffins are a deliciously different way to start your day or as a pick-me-up snack. Canned mandarin oranges give a delightful citrus flavor to these delicious spiced muffins which are topped with cinnamon sugar. They are perfect for a quick breakfast or snack.

Canned mandarins are used here for year-round convenience. Feel free to use fresh mandarin oranges, but you will want to peel off the membrane surrounding each segment. Try substituting orange zest for the cinnamon in the topping for extra zing.

1 (11 ounces) can mandarin oranges
1-1/2 cups all-purpose flour
1-3/4 teaspoons baking powder
1/2 teaspoon table salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/3 cup solid vegetable shortening
1 large egg, slightly beaten
1/3 cup milk
1/2 cup table sugar
1 cup white chocolate chips, optional

Topping:
4 Tablespoons (1/4 cup or 1/2 stick) melted butter
1/4 cup granulated white sugar
1/2 teaspoon cinnamon

Preheat oven to 350 F. Place muffin papers in muffin tins or spray tins with vegetable oil.

Drain oranges and pat dry with paper towels. Roughly chop the oranges into thirds. Set aside.

Whisk together flour, baking powder, salt, nutmeg, and allspice. Cut in shortening with a pastry blender or fork until mixture resembles coarse crumbs.

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Whisk together egg, milk, and sugar. Pour into flour mixture and stir with a fork just until combined. Do not overmix. Carefully fold in mandarin oranges and white chocolate chips, if using.

Fill muffin tins 3/4 full. Bake 20 to 25 minutes (oven temperatures do vary) or until center tests done and muffins are lightly golden.

While muffins are baking, place melted butter in a small bowl. In another separate small bowl, whisk together sugar and cinnamon.

When muffins are done, dip each hot muffin first into the butter and then into the cinnamon sugar. Let cool.

Yield: 12 large muffins