These tangelo muffins caught me by surprise. I was expecting them to be good, but they turned out amazing. I was instantly hooked. They have a cake-like texture with the refreshing citrus flavor. For these muffins, I used Minneola tangelos.
The Minneola tangelo was created by crossing the Dancy tangerine and the Duncan grapefruit in 1931. It was named after Minneola, Florida. They are a large citrus with a thin reddish orange rind. They have a stemmed neck, making them elongated and almost pear-shaped.
Adapted from Cooking Down Under with Pat Churchill
- 1-2 peeled tangelos
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup milk
- 7 tablespoons unsalted butter melted
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Preheat oven to 390 degrees Fahrenheit and line or grease a 12 tin muffin pan.
- Slice the tangelos into eighths and place in bowl of food processor. Add sugar and process until well blended and chopped finely. Pulse in the egg, milk, and melted butter.
- In a large bowl, combine flour, baking powder, and baking soda. Stir in the tangelo mixture just until everything is incorporated. Don't overmix. Pour into each prepared muffin tin 3/4 full. Bake until golden brown around the edges and toothpick inserted in center comes out clean, 12-14 minutes. Let rest in pan 5 minutes before removing to wire rack.