Ingredients:

  • 2 cups (250g) all-purpose flour, spooned and leveled
  • ¾ cup (150g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, lightly beaten
  • ¾ cup (177ml) buttermilk (or milk with 1 tablespoon lemon juice, left to sit for 5 minutes)
  • ¼ cup (60ml) orange juice, freshly squeezed
  • 1 tablespoon orange zest, finely grated
  • 1 teaspoon vanilla extract
  • 1 cup (100g) fresh or frozen cranberries, coarsely chopped

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In a separate medium bowl, whisk together melted butter, eggs, buttermilk (or milk mixture), orange juice, orange zest, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix – a few lumps are okay.
  5. Gently fold in the chopped cranberries.
  6. Fill each muffin cup about ¾ full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.