Mandarin Orange Muffins

These muffins have a trick up their sleeve. Canned mandarin orange segments get folded directly into the batter, and as they break up during mixing, they release juice that keeps the crumb tender and studded with pockets of bright citrus.

Allspice and nutmeg in the dry ingredients are an unusual pairing with orange, but they work. The warm spices give these a depth that plain orange muffins lack, almost like a cross between a citrus muffin and a spice cake.

The topping is what makes these special. Right out of the oven while still warm, each muffin gets its top dipped in melted butter, then rolled in cinnamon sugar. That coating crisps slightly as it cools, creating a sweet, crunchy shell over the soft, fruity muffin underneath. It’s the same technique used for old-fashioned doughnut muffins, and it’s just as addictive here.

Mix the batter only until moistened. Overmixing develops gluten and turns muffins tough and peaked instead of tender and domed. A few lumps in the batter are exactly what you want.

Kitchen Tips

• Use broken mandarin segments if you can find them. They’re cheaper than whole segments and break up more easily in the batter
• If the batter seems dry when folding in the oranges, let them break apart a bit more. Their juice is the extra moisture the batter needs
• Dip the tops in butter while the muffins are still warm. The heat helps the cinnamon sugar stick and the butter soak in
• Fresh orange pieces (about a cup) work as a substitute during citrus season

Variations

• Cranberry orange: Add ½ cup of dried cranberries alongside the mandarin segments for a tart-sweet combo
• Cream cheese center: Press a small cube of cream cheese into the center of each muffin before baking for a tangy surprise
• Poppy seed: Stir in a tablespoon of poppy seeds for subtle crunch and a classic orange-poppy pairing