Ingredients:

  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled (113g)
  • 1 large egg, lightly beaten
  • 3/4 cup milk (177ml)
  • 1 teaspoon vanilla extract (5ml)
  • 1/4 cup orange juice (59ml)
  • 1 tablespoon orange zest (from 1 medium orange) (approx. 5g)
  • 1 3/4 cups all-purpose flour (210g)
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup packed light brown sugar (50g)
  • 2 teaspoons baking powder (10g)
  • 1/4 teaspoon baking soda (1.25g)
  • 1/4 teaspoon salt (1.5g)
  • 1 1/2 cups fresh or frozen cranberries, roughly chopped (150g)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the melted butter, egg, milk, vanilla extract, orange juice and zest until well combined.
  3. In a separate large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  4. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix. A few lumps are okay.
  5. Gently fold in the chopped cranberries.
  6. Fill each muffin cup about 2/3 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs clinging to it.
  8. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your cranberry muffins!