Cranberry Orange Muffins

Ingredients

• 1 cup granulated sugar
• 1 tbsp orange zest – finely grated
• 0.75 cup orange juice – freshly squeezed
• 0.5 cup vegetable oil
• 1 large large egg
• 2 cups all-purpose flour
• 2 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp kosher salt
• 1.5 cups fresh or frozen cranberries – coarsely chopped

Instructions

1. Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine the granulated sugar and orange zest, rubbing them together with your fingertips until the sugar is fragrant and lightly orange.
3. Whisk in the orange juice, vegetable oil, and egg until smooth and well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt.
5. Add the dry ingredients to the wet ingredients and fold gently just until no dry flour remains.
6. Fold in the fresh or frozen cranberries (if using frozen, do not thaw) until evenly distributed; do not overmix.
7. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake until the tops are golden and a toothpick inserted in the center comes out clean, 18–22 minutes.
8. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool slightly. Serve warm or at room temperature.