Cup of Yum
1. Preheat oven to 375˚F (190˚C) and line or grease 12 cavities of a muffin pan.
2. 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.
3. Peel the tangelos, separate into segments, and place in a blender or food processor.
4. Add the sugar with the zest to the blender and process until well blended and chopped finely.
5. Pulse in the eggs, yogurt, canola oil, and vanilla extract until combined.
6. In a large bowl, stir together the flour, baking powder, and salt.
7. Pour in the tangelo mixture and mix just until combined with no streaks of flour remaining. Don't overmix.
8. Transfer the mixture into the prepared muffin tins 3/4 full.
9. Bake in the preheated oven until puffed and a toothpick inserted in center comes out clean, 15-20 minutes.
10. Allow to rest in the pan 5-10 minutes before removing to wire rack.

Optional Glaze:

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