Ingredients:

  • 2 cups (250g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 2 teaspoons baking powder (10g)
  • ½ teaspoon baking soda (2.5g)
  • ½ teaspoon salt (2.5g)
  • ½ cup (1 stick, 113g) unsalted butter, melted and cooled slightly
  • ¾ cup (177ml) buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract (5ml)
  • Zest of 1 large orange
  • 1 cup (100g) fresh or frozen cranberries, coarsely chopped
  • 1 cup (120g) powdered sugar (optional glaze)
  • 2-3 tablespoons fresh orange juice (optional glaze)

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the melted butter, buttermilk, eggs, vanilla extract, and orange zest.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix! A few lumps are okay.
  5. Gently fold in the chopped cranberries.
  6. Fill each muffin cup about ⅔ full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  9. Whisk together the powdered sugar and orange juice until smooth. Drizzle over the cooled cranberry orange muffins.