12 Cranberry Orange Muffins Ina Garten

Instructions:

1. Preheat the oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.
2. Toss 180g fresh cranberries with 1 tbsp (8g) flour in a small bowl to prevent them from sinking during baking.
3. In a large mixing bowl, whisk together 250g flour, 200g sugar, 7g baking powder, 3g baking soda, 3g salt, and 1g ground cinnamon until well combined.
4. In a medium bowl, whisk together 115g melted butter, 2 eggs, 5ml vanilla extract, 120ml buttermilk, and 6g orange zest until the mixture is smooth and emulsified.
5. Pour the wet ingredients into the dry ingredients and fold together gently with a spatula. Stop as soon as no streaks of dry flour remain; a few small lumps are acceptable.
6. Gently fold in the flour-dusted cranberries using a spatula.
7. Divide the batter evenly among the 12 muffin cups, filling each approximately 3/4 full.
8. Bake for 18–22 minutes until the tops are golden-brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.