Ingredients:

  • 2 cups (240 g) All-Purpose (Plain) Flour
  • ¾ cup (150 g) Granulated Sugar
  • 2 teaspoons (10 g) Baking Powder
  • ½ teaspoon (2.5 g) Baking Soda (Bicarbonate of Soda)
  • ½ teaspoon (2.5 g) Fine Sea Salt
  • 1 cup (240 ml) Buttermilk (Full Fat)
  • 2 Large Eggs, lightly beaten
  • ½ cup (1 stick or 113 g) Unsalted Butter, melted and cooled slightly
  • 1 teaspoon (5 ml) Vanilla Extract
  • 1 Tablespoon Orange Zest, packed (from 1 large orange)
  • 1 ½ cups (180 g) Fresh Cranberries, coarsely chopped or halved
  • 1 Tablespoon Reserved Flour (for tossing cranberries)
  • 2 Tablespoons Turbinado (or Demerara) Sugar, for sprinkling

Instructions:

  1. Preheat your oven to 425°F (220°C). Prepare the 12-cup muffin tin with paper liners or grease thoroughly.
  2. Coarsely chop the fresh cranberries. Toss them gently in the separate tablespoon of reserved flour; this prevents them from sinking to the bottom of the batter.
  3. In the largest mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Ensure the dry ingredients are fully distributed.
  4. In the second bowl, whisk together the buttermilk, lightly beaten eggs, melted and cooled butter, vanilla extract, and orange zest until uniform.
  5. Pour the wet mixture into the dry ingredients. Using a rubber spatula, fold gently until just combined. Stop mixing when you still see a few streaks of dry flour (a lumpy batter is key to tenderness).
  6. Gently fold the floured cranberries into the batter. Do not overwork the mix.
  7. Divide the batter evenly among the 12 muffin cups, filling them two-thirds to three-quarters full for a proper domed top.
  8. Sprinkle a generous pinch of Turbinado sugar over the top of each muffin for texture and sparkle.
  9. Place the tin into the preheated 425°F (220°C) oven and bake for 5 minutes.
  10. Without opening the door, reduce the oven temperature immediately to 375°F (190°C). Continue baking for another 17–20 minutes, or until a skewer inserted into the center comes out clean and the tops are golden brown.
  11. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.