These cranberry orange muffins are a delightful treat, combining the tangy flavor of cranberries with the refreshing zest of orange.
Preheat your oven to 400°F (200°C) and prepare a muffin pan by greasing it or lining it with paper liners.
Using paper liners makes cleanup easier and gives the muffins a professional look.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Sifting the dry ingredients can help ensure a smoother batter.
Cut the butter into the dry mixture until it resembles coarse crumbs.
Use cold butter for a better crumbly texture.
Add the orange juice and egg to the mixture and stir until just combined.
Avoid overmixing to keep the muffins light and fluffy.
Gently fold in the cranberries.
Coating the cranberries in a bit of flour can prevent them from sinking to the bottom.
Spoon the batter evenly into the prepared muffin pan.
Fill each cup about three-quarters full for nicely domed muffins.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack.
Cooling on a wire rack prevents the muffins from becoming soggy.
Dip the tops of the muffins in melted butter, then in sugar.
For an extra touch, add a pinch of cinnamon to the sugar for dipping.
Serve the muffins warm and enjoy!
Pair with a hot beverage for a comforting treat.
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