Ingredients:

  • 2 ½ cups All-Purpose Flour (sifted)
  • 1 cup Granulated Sugar
  • 1 Tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Kosher Salt
  • 8 Tbsp (½ cup) Unsalted Butter, softened, room temperature
  • 2 Large Eggs, room temperature
  • 1 cup Whole Milk or Buttermilk
  • 1 tsp Pure Vanilla Extract
  • 2 Tbsp Orange Zest (from 2 medium oranges)
  • 1 ½ cups Fresh or Frozen Cranberries
  • 2 Tbsp Turbinado or Demerara Sugar (for topping)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease heavily.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In the large bowl of a stand mixer, or using a hand mixer, beat the softened butter and granulated sugar until light and fluffy (about 3 minutes). This creaming step is vital for texture.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla extract and the orange zest. Scrape down the bowl.
  5. Reduce the mixer speed to low. Add one-third of the dry ingredients, mixing only until just combined. Next, add half of the milk. Repeat, alternating dry and wet ingredients, finishing with the remaining dry ingredients. Stop mixing immediately when the last streaks of flour disappear; do not overmix, as a slightly lumpy batter prevents a tough muffin.
  6. Gently fold in the fresh or frozen cranberries using a rubber spatula. Do this quickly and sparingly.
  7. Using an ice cream scoop, divide the batter evenly among the 12 muffin cups, filling them generously (about 80-90% full). Sprinkle the top of each muffin with coarse turbinado sugar.
  8. Bake for 25–30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.