Make the best and fluffiest mandarin muffins using just a handful of pantry ingredients in less than 30 minutes. These muffins are the hit at any (kid's) party!
This is the easiest, quickest, and best mandarin muffin recipe you will find! I know because I tried searching and was a bit annoyed about all the effort going into making simple muffins.
Today’s recipe uses only pantry ingredients like canned mandarin oranges and a few baking basics. It requires one bowl, a muffin pan, and about three minutes to stir the ingredients together. There is no need to separate the eggs or carefully fold in the dry ingredients; dump everything into the bowl, mix, and bake.
The result is moist, fluffy muffins with a delightful citrus flavor that make a perfect quick snack, sweet breakfast option, or crowd-pleasing treat for any occasion.
Try more muffin recipes like the Banana Nutella Muffins or the savory Spinach and Feta Muffins.
Ingredients: 8
Prep time: 10 minutes
Baking time: 18-20 minutes
Recipe ingredients
Canned mandarin oranges are small, sweet pieces of mandarins that come in a can, usually preserved in juice or syrup. They're already peeled and ready to eat or use in recipes. You can also make these Vanilla Muffins and add mandarins to the batter.
- I always have a can or two in the house, and I use them mostly for making mandarin muffins or cheesecake topped with mandarins. However, they are also great for a quick dessert; mix them with creamy Greek yogurt and a bit of brown sugar: heaven! Or add them to fruit salads.
Vegetable oil: I love baking with oil; it makes the baked goods fluffy and keeps them moist for longer. Make sure you use a neutral-tasting oil; don't use olive oil. I always use canola oil for this purpose. This moist Pecan Banana Bread is also made with oil.
Baking basics: All-purpose flour, granulated sugar, and some confectioner's sugar for sprinkling over the muffins, baking powder, eggs, and milk.
See the recipe card for the full recipe and ingredient quantities.
Variations
You can use other fruit or any berries you like. Other canned fruits like peaches, cherries, or pineapple are great, but you can also bake these muffins with fresh, chopped fruit.
How to make mandarin muffins?
Step #1: Place all the ingredients, except for the mandarins, in a large bowl.
Step #2: Mix well with an electric mixer (about 3 minutes).
Step #3: Fold in the drained mandarin orange segments.
Step #4: Evenly spoon batter into the muffin cups lined with paper cases.
Step #5: Bake in the preheated oven for 18-20 minutes. They should be golden brown, and a toothpick inserted in the middle should come clean or barely moist. Don’t overbake!
Step#6: Rest for 10 minutes in the tin, then transfer to a wire rack to cool completely. Dust with confectioner sugar before serving.
Tips
I always recommend using a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab). It ensures accurate ingredient measurements, especially for flour, and speeds up the process. Just place the bowl on the scale and measure all the ingredients directly in the bowl.
You can make mandarin orange muffins with the same amount of fresh mandarin segments. However, you will have to peel those segments, and that is not something I ever want to do.
Alternatively, you can use fresh orange segments. If you do this, be sure to remove the white pith (it’s easier than in the case of the mandarins), cut the segments into small pieces, and add about a teaspoon of grated orange zest for extra flavor.
Storage
Store leftovers in an airtight container at room temperature for 2-3 days, but only about 1 day if the weather is hot.
For longer storage, refrigerate the mandarin muffins for 4-5 days or freeze them for up to 3 months. Defrost in the fridge or on the counter.
More quick desserts
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📖 Recipe
Easy Mandarin Muffins
Equipment
- Large bowl
- 12-cup muffin tin
- 12 Muffin paper liners
Ingredients
- 1 can mandarin oranges 11 oz/ 316 g can, Note 1
- 1 ⅔ cups all-purpose flour 200 g, Note 2
- ¾ cup granulated sugar
- 3 ½ teaspoons baking powder
- 4 large eggs
- ⅔ cup neutral-tasting oil 145 ml
- ¼ cup whole milk 60 ml
- 1 teaspoon vanilla extract
- 1 teaspoon confectioner sugar for dusting
Instructions
- Preheat the oven to 350°F/180°C and line the muffin tin with the paper liners.
- Drain the mandarins in a sieve and set them aside.1 can mandarin oranges
- Combine batter ingredients: In a bowl, combine flour, sugar, baking powder, eggs, oil, milk, and vanilla extract. Mix well for 2-3 minutes. Fold in the drained mandarin segments.1 ⅔ cups all-purpose flour / 200 g + ¾ cup granulated sugar/ 150 g + 3 ½ teaspoons baking powder + 4 large eggs + ⅔ cup neutral-tasting oil / 145 ml + ¼ cup whole milk / 60 ml + 1 teaspoon vanilla extract
- Bake: Evenly spoon the batter into each muffin tin cup. Bake for 18-20 minutes until a toothpick inserted in the middle of a muffin comes out clean or barely moist. Don’t overbake!
- Cool the muffins: Rest the mandarin muffins in the tin for 10 minutes, then transfer them to wire racks to cool completely. Dust them with confectioner sugar before serving.1 teaspoon confectioner sugar
Notes
- Canned mandarins: You will need an 11 oz/316 g can of mandarin oranges preserved in light syrup. You will have about 6 oz/ 170 g of fruit when drained. You can use the same amount (6 oz) of other canned or fresh fruit or berries.
- Measurements: I recommend using a digital kitchen scale to weigh the flour (the Amazon affiliate link opens in a new tab). A scale ensures more accurate measurements and simplifies the process. Simply place your bowl on the scale and add all the ingredients directly.
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