Ingredients:

  • 2 cups (250g) all-purpose flour, plus extra for dusting cranberries
  • ¾ cup (150g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (120ml) vegetable oil (or melted unsalted butter)
  • ¾ cup (180ml) orange juice, freshly squeezed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest, finely grated
  • 1 ½ cups (150g) fresh or frozen cranberries, coarsely chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Line or grease a 12-cup muffin tin.
  2. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, whisk together oil (or melted butter), orange juice, egg, 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. Lightly dust the chopped cranberries with a tablespoon of flour. Gently fold the floured cranberries into the batter.
  6. Fill each muffin cup about two-thirds full.
  7. Bake for 20-25 minutes, or until a wooden skewer 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 (or enjoy warm!).