Preheat the oven to 180°C (approximately 350°F) convection. Line a 12-cup muffin tin with paper liners.
Rinse the mandarins, pat dry and grate the zest. Remove the peel and white pith from one mandarin and cut the flesh into small pieces. Squeeze the juice from the second mandarin. Melt the butter and let cool slightly. In a bowl, mix the flour with the cereal, almonds, baking powder, the grated zest, salt, cinnamon, maple syrup and vanilla sugar. In a large bowl, mix the eggs with the butter, the yogurt and the tangerine juice. Add the flour mixture to it and stir quickly to a smooth dough. Fold in the mandarin pieces and spoon into the muffin tin.
Bake until golden brown and a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Remove from the oven, lift out of the tin and cool on a wire rack.