Ingredients:

  • 2 1/2 cups (300g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 orange, zest of (about 1 tablespoon)
  • 1 1/2 cups (150g) fresh or frozen cranberries, coarsely chopped
  • 2 tablespoons granulated sugar

Instructions:

  1. Toss chopped cranberries with sugar and set aside.
  2. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk together egg, buttermilk, oil, vanilla extract, and orange zest.
  5. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix!
  6. Gently fold the cranberry mixture into the batter.
  7. Fill each muffin cup about 2/3 full.
  8. Bake for 5 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and bake for another 13-17 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.