Ingredients:
- ¼ cups All-Purpose Flour
- ¾ cup Granulated Sugar (plus 1 tablespoon for berries)
- teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon fine Sea Salt
- Large Eggs (room temperature)
- ¾ cup Whole Milk
- ½ cup Unsalted Butter, melted and slightly cooled
- teaspoon Vanilla Extract
- Zest of 2 large Oranges (about 2 tablespoons)
- ¼ cup Fresh Orange Juice
- cup Fresh or Frozen Cranberries, roughly chopped
- For Glaze: 1 cup Icing Sugar
- For Glaze: 2–3 tablespoons Orange Juice
Instructions:
- Preheat oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners.
- In a small bowl, toss the chopped cranberries with 1 tablespoon of the reserved granulated sugar to prevent sinking.
- In a large bowl, whisk together the flour, remaining sugar, baking powder, baking soda, and salt until well combined.
- In a separate medium bowl, lightly whisk the eggs, milk, cooled melted butter, vanilla extract, and orange juice until just combined. Stir in the orange zest.
- Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold gently until no dry streaks of flour remain. Do not overmix; a lumpy batter is desired for tender muffins.
- Gently fold in the sugared cranberries until evenly distributed throughout the batter.
- Divide the batter evenly among the 12 lined cups, filling each about two-thirds full.
- Bake for 20–22 minutes, or until the tops are golden brown and a skewer inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- For the optional glaze, whisk the icing sugar and orange juice together until smooth. Drizzle generously over the completely cooled muffins.