Ingredients:

  • 1 ¾ cups All-Purpose Flour (sifted)
  • ¾ cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • 1 teaspoon Kosher Salt
  • 6 tablespoons Unsalted Butter (melted and cooled)
  • 2 Large Eggs (room temperature)
  • 1 teaspoon Vanilla Extract
  • 1 cup Full-Fat Sour Cream
  • 1 tablespoon Orange Zest (from 1 large orange)
  • 1 tablespoon Freshly Squeezed Orange Juice
  • 1 ½ cups Fresh or Frozen Cranberries

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease thoroughly.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set the dry mix aside.
  3. Melt the butter and allow it to cool slightly while preparing the wet ingredients.
  4. In a separate medium bowl, lightly whisk the eggs, vanilla extract, sour cream, orange zest, and orange juice until well combined.
  5. Slowly drizzle the slightly cooled melted butter into the wet ingredients, whisking until emulsified.
  6. Pour the wet mixture into the dry ingredients bowl. Using a rubber spatula, gently fold the mixture just until the dry streaks disappear. Do not overmix; a few lumps are perfectly acceptable.
  7. Gently fold the cranberries into the batter using 3-4 swift turns of the spatula.
  8. Divide the batter evenly among the 12 prepared muffin cups, filling the cups almost to the top for a classic domed look.
  9. Bake for 25 to 30 minutes, or until the muffins are golden brown and a skewer inserted into the center comes out clean.
  10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.