Ingredients:

  • 2 cups (250g) All-purpose flour
  • ¾ cup (150g) Granulated sugar
  • 2 tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Salt
  • 1 ½ tsp Ground cinnamon
  • ½ tsp Ground nutmeg
  • ¼ tsp Ground cloves
  • ½ cup (115g) Unsalted butter, melted and cooled
  • 2 Large eggs, room temperature
  • ½ cup (120ml) Full-fat sour cream
  • ½ cup (120ml) Whole milk
  • 1 tsp Vanilla extract
  • 1 tbsp Orange zest (from 1 large orange)
  • 1 ½ cups Fresh or frozen cranberries
  • 2 tbsp Coarse sparkling sugar

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a standard 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. Rub the orange zest into the granulated sugar using your fingertips until the sugar is fragrant and the oils are released.
  4. In a separate bowl, whisk together the melted butter, eggs, sour cream, whole milk, and vanilla extract until a smooth emulsion forms.
  5. Gently fold the wet ingredients into the dry ingredients using a silicone spatula. Stop mixing when just combined to avoid over-developing the gluten.
  6. Toss the cranberries in a small spoonful of flour to prevent sinking, then fold them gently into the batter.
  7. Divide the batter evenly among the 12 muffin cups. Sprinkle the tops with coarse sparkling sugar.
  8. Bake at 400°F (200°C) for 20 minutes or until a toothpick inserted in the center comes out clean.