These muffins are a delightful twist on the classic cranberry-orange combination, featuring yogurt for a moist and tender crumb.
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
Lining the muffin tin with paper liners makes cleanup easier and ensures the muffins release cleanly.
In a mixing bowl, whisk together the sugar and egg until well combined.
Whisking the sugar and egg thoroughly helps to incorporate air, making the muffins lighter.
Add the yogurt and milk to the sugar-egg mixture and stir until smooth.
Ensure the yogurt is at room temperature to mix more easily with the other ingredients.
In another bowl, combine the flour, baking powder, baking soda, and salt.
Sifting the dry ingredients together ensures an even distribution of leavening agents.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Avoid overmixing to prevent the muffins from becoming dense.
Fold in the cranberries and orange zest gently.
Coating the cranberries in a bit of flour before folding them in can help prevent them from sinking to the bottom.
Divide the batter evenly among the prepared muffin cups.
Filling each cup about three-quarters full ensures even baking.
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Allowing the muffins to cool slightly in the tin helps them set and makes them easier to handle.
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