Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for coating cranberries
  • ¾ cup (150g) granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) vegetable oil, such as canola or sunflower
  • 1 cup (240ml) buttermilk, or 1 cup (240ml) milk + 1 tbsp lemon juice or vinegar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon orange extract (optional, but recommended for extra zing!)
  • 1 ½ cups (150g) fresh or frozen cranberries, roughly chopped
  • Zest of 1 large orange (about 1 tablespoon)
  • ¼ cup (50g) coarse sugar, for topping (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line or grease a 12-cup muffin tin. Zest the orange. Chop cranberries (if using fresh).
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together oil, buttermilk (or milk mixture), eggs, vanilla extract, and orange extract (if using).
  4. Gently pour the wet ingredients into the dry ingredients. Stir just until combined. Do not overmix! A few lumps are okay.
  5. Gently fold in the chopped cranberries and orange zest into the batter.
  6. Fill each muffin cup about ¾ full using an ice cream scoop or large spoon for even distribution.
  7. If desired, sprinkle the tops of the muffins with coarse sugar.
  8. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean (or with a few moist crumbs).
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.