Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tbsp (6g) orange zest
  • 1 cup (240ml) buttermilk, room temperature
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (180g) dried cranberries
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) fresh orange juice
  • 1/2 tsp (1g) orange zest

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and 1 tablespoon of orange zest.
  3. In a large bowl, whisk together the melted butter, buttermilk, egg, and vanilla extract until combined.
  4. Pour the dry ingredients into the wet ingredients. Using a rubber spatula, fold gently until no streaks of dry flour remain, leaving some lumps in the batter.
  5. Gently fold in the dried cranberries until evenly distributed.
  6. Divide the batter evenly among the 12 muffin liners. Bake for 18–22 minutes, or until the tops are mahogany-colored and a toothpick inserted into the center comes out clean.
  7. Allow the muffins to cool in the tin for 10 minutes.
  8. Whisk together the powdered sugar, fresh orange juice, and 1/2 teaspoon of orange zest until smooth.
  9. Drizzle the glaze over the cooled muffins in a zig-zag motion and let it set for 5 minutes before serving.