Ingredients:

  • 2 cups (240 g) All-Purpose Flour
  • 1 cup (200 g) Granulated Sugar
  • 1 Tbsp (15 g) Baking Powder
  • 1 tsp (5 g) Kosher Salt
  • 2 large Eggs, room temperature
  • 1/2 cup (113 g) Unsalted Butter, melted and cooled
  • 3/4 cup (180 ml) Buttermilk, room temperature
  • 1 tsp (5 ml) Vanilla Extract
  • 2 Tbsp Orange Zest (from 2 large oranges)
  • 1 1/2 cups (180 g) Fresh or Frozen Cranberries
  • 2 Tbsp (30 g) Coarse Sugar (Turbinado/Demerara) for topping

Instructions:

  1. Preheat the oven to a hot 425°F (220°C/Gas Mark 7). Line the 12-cup muffin tin with paper liners or grease thoroughly.
  2. If using fresh cranberries, gently toss them with 1 tablespoon of the measured flour mixture to prevent sinking. Set aside.
  3. Combine Dry: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Set aside.
  4. Combine Wet: In a second bowl or large jug, whisk the melted butter, buttermilk, eggs, vanilla extract, and orange zest until just combined.
  5. Introduce Wet to Dry: Pour the wet mixture into the dry ingredients. Use a rubber spatula to gently fold the mixture together until just combined. The batter will be lumpy; do not overmix.
  6. Fold in Cranberries: Gently fold in the cranberries until they are evenly distributed. Do not exceed 3–4 folds.
  7. Portion the Batter: Divide the batter evenly among the 12 prepared muffin cups (they should be quite full).
  8. Add Topping: Sprinkle the top of each muffin generously with the coarse sugar.
  9. The High-Heat Start: Place the tin in the preheated 425°F (220°C) oven and bake for exactly 5 minutes.
  10. Reduce Heat: Without opening the oven door, immediately reduce the temperature to 375°F (190°C). Continue baking for another 17–20 minutes, or until golden brown and a skewer inserted comes out clean.
  11. Cool: Remove the tin from the oven and let the muffins rest in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely.