• Preheat oven to 375˚F (190˚C) and line or grease 12 cavities of a muffin pan.
• Place the sugar in a medium bowl. Add the zest of the tangelos to the bowl and use your fingertips to blend the zest into the sugar until well-combined and fragrant.
• Peel the tangelos, separate into segments, and place in a blender or food processor.
• Add the sugar with the zest to the blender and process until well blended and chopped finely.
• Pulse in the eggs, yogurt, canola oil, and vanilla extract until combined.
• In a large bowl, stir together the flour, baking powder, and salt.
• Pour in the tangelo mixture and mix just until combined with no streaks of flour remaining. Don't overmix.
• Transfer the mixture into the prepared muffin tins 3/4 full.
• Bake in the preheated oven until puffed and a toothpick inserted in center comes out clean, 15-20 minutes.
• Allow to rest in the pan 5-10 minutes before removing to wire rack.

Optional Glaze:

• Place the powdered sugar in a small bowl.
• Whisk in the tangelo juice until combined and no lumps remain.
• If too thick to drizzle, add a little more tangelo juice. If too thin, whisk in a little more powdered sugar.
• Drizzle over room temperature muffins. Add a little tangelo zest over the top.
• These muffins are best the day they are baked.