Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 tsp (1g) ground cinnamon
  • 2 large eggs
  • 1/2 cup (120ml) neutral oil
  • 1/2 cup (120ml) whole milk
  • 1 tbsp (6g) orange zest
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (170g) fresh cranberries
  • 2 tbsp (25g) granulated sugar
  • 1/2 tsp (1g) ground cinnamon

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together 2 cups (250g) all-purpose flour, 3/4 cup (150g) granulated sugar, 2 tsp (10g) baking powder, 1/2 tsp (3g) salt, and 1/2 tsp (1g) ground cinnamon until no lumps remain.
  3. In a medium bowl, beat 2 large eggs, then stir in 1/2 cup (120ml) neutral oil, 1/2 cup (120ml) whole milk, 1 tbsp (6g) orange zest, and 1 tsp (5ml) vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until no streaks of flour remain, keeping the batter slightly lumpy.
  5. Gently fold in 1 1/2 cups (170g) fresh cranberries until evenly distributed.
  6. Divide the batter evenly among the 12 muffin cups, filling them nearly to the top.
  7. Mix 2 tbsp (25g) granulated sugar and 1/2 tsp (1g) ground cinnamon in a small bowl, then sprinkle a generous pinch over the top of each muffin.
  8. Bake for 18–20 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.