Ingredients:

  • 1 large egg (50g), lightly beaten
  • 1/2 cup (120ml) vegetable oil
  • 3/4 cup (180ml) buttermilk
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 cup (100g) granulated sugar
  • Zest of 1 orange
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons (10ml) baking powder
  • 1/2 teaspoon (2.5ml) baking soda
  • 1/4 teaspoon (1.25ml) salt
  • 1 1/2 cups (150g) fresh or frozen cranberries, roughly chopped
  • 2 tablespoons (25g) granulated sugar (for coating)
  • 1 tablespoon (10 ml) all purpose flour (for coating)
  • 2 tablespoons (25g) coarse sugar (turbinado or sanding sugar) - optional topping

Instructions:

  1. Toss the chopped cranberries with the 2 tablespoons sugar and 1 tablespoon flour in a medium bowl. This prevents them from sinking to the bottom.
  2. Preheat oven to 400°F (200°C). Line muffin tin with liners or grease well.
  3. In a large bowl, whisk together the egg, oil, buttermilk, vanilla extract, orange zest, and granulated sugar until well combined.
  4. In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gently fold the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix. A few streaks of flour are fine.
  6. Gently fold the sugared cranberries into the batter.
  7. Fill each muffin cup about 2/3 full.
  8. Sprinkle the tops of the muffins with coarse sugar, if using.
  9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean, or with a few moist crumbs attached. The tops should be golden brown.
  10. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.