Ingredients:

  • 2 cups All-Purpose Flour
  • 1 cup plus 2 Tbsp Granulated Sugar (divided)
  • 1 Tbsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Kosher Salt
  • 8 Tbsp (1 stick) Unsalted Butter, melted and cooled slightly
  • 2 Large Eggs, lightly beaten
  • 1 tsp Vanilla Extract
  • 1 cup full-fat Sour Cream, room temperature
  • Zest of 1 large orange (approx. 1 Tbsp)
  • 2 Tbsp fresh Orange Juice
  • 1 ½ cups Fresh Cranberries

Instructions:

  1. Prep the Oven and Tin: Preheat oven to 400°F (200°C). Line the standard 12-cup muffin tin with paper liners.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, 1 cup of sugar, baking powder, baking soda, and salt. Ensure leavening agents are thoroughly distributed.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk the cooled melted butter, eggs, vanilla, sour cream, orange zest, and orange juice until just combined and smooth.
  4. Introduce Wet to Dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold the mixture together until just combined. Stop mixing when you see the last streaks of flour disappearing (a few lumps are fine—do not overmix).
  5. Fold in Cranberries: Gently fold in the rinsed and dried fresh cranberries.
  6. Scoop and Top: Divide the batter evenly among the 12 muffin cups, filling them about ¾ full. Sprinkle the remaining 2 tablespoons of sugar over the tops for a crunchy finish.
  7. Bake: Immediately place the muffins in the preheated oven. Bake for 5 minutes at 400°F (200°C).
  8. Reduce Heat and Finish: Reduce the oven temperature to 375°F (190°C) and continue baking for another 20–25 minutes. They should be golden brown and a wooden skewer inserted into the center should come out clean.
  9. Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to finish cooling completely.