Fall Spiced Cranberry Muffins with Tangerine Glaze

These muffins are perfectly sweet and tart and super moist. Perfect for the fall but delicious enough for any time of the year!

3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cardamom
2 large eggs, room temperature
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
Zest of 1 tangerine (about 1 tablespoon)
1 teaspoon fresh squeezed tangerine juice
1 cup buttermilk, room temperature
1/2 cup canola oil
2 teaspoons vanilla extract
2 1/2 cups fresh or frozen cranberries (if using frozen do not thaw)
A few tablespoons of Turbinado sugar (sugar in the raw) or some other coarse sugar for sprinkling (optional – this will give the top a nice crunch)
Tangerine Glaze
1 cup powdered sugar
3 tablespoons fresh squeezed tangerine juice
1-2 tablespoons milk (optional – see instructions)

View the full recipe at The Kitchen Snob →