Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 1 cup (240ml) whole milk, room temperature
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 tbsp (6g) orange zest, freshly grated
  • 1 1/2 cups (175g) fresh cranberries, halved if very large
  • 2 tbsp (25g) granulated sugar
  • 1/2 tsp (1g) ground cinnamon

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until no lumps remain.
  3. In a large bowl, whisk the room-temperature egg and milk together. Stir in the melted butter, vanilla extract, and orange zest.
  4. Pour the dry ingredients into the wet ingredients. Use a silicone spatula to fold the mixture together until just combined, stopping as soon as the last streak of flour disappears.
  5. Gently fold in the fresh cranberries.
  6. Divide the batter evenly among the 12 muffin cups. Sprinkle the cinnamon-sugar mixture over the tops for a shattering crust.
  7. Bake at 425°F (218°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 15 minutes. Remove when a toothpick comes out clean and the tops are golden brown.