1 ½cupsall-purpose flouror gluten-free flour (see notes)
2teaspoonsbaking powder
¼teaspoonbaking soda
½teaspoonsea salt
1orange
2largeeggsat room temperature
⅓cupwhite sugar
¼cup packedbrown sugar
⅓cupplain Greek yogurtor sour cream
¼cupunsalted butteror coconut oil, melted, plus extra for greasing (see notes)
1teaspoonvanilla extract
1cupcranberriesfresh or frozen
Instructions
Prep: Preheat oven to 400°F. Grease or line one 12-muffin tin or two 6-muffin tins. Wash and zest the orange, and set zest aside. Squeeze 2 tablespoons of juice from one half the orange and set aside; you can eat or save the other half of the orange. (see notes)
Mix the dry ingredients: Place the flour, baking powder, baking soda, salt and orange zest in a medium mixing bowl and use a whisk to incorporate.
Mix the wet ingredients: In a larger bowl, use a whisk to beat the eggs a little, then add the sugar, brown sugar, yogurt, orange juice, butter and vanilla and whisk again.
Make the batter: Using a silicone spatula, fold the dry ingredients into the wet until just incorporated (don't over mix.) Fold the cranberries into the batter and then divide the batter evenly into the muffin cups.
Bake: Bake muffins for 18-20 minutes, or until a toothpick comes out clean. Let muffins cool in the tins for 5 minutes, and then remove onto a wire rack to finish cooling.
Enjoy: Serve immediately, or save covered for up to 4 days in the fridge or up to 2 months in the freezer.
Notes
Gluten free flour:I tested with Cup4Cup Gluten Free Flour and had excellent results.To melt the butter or coconut oil: Place it in a glass measuring cup or bowl and microwave at 50% power for 30 seconds, watching closely and removing when it just melts. Add a little extra time if needed.Mini cranberry orange muffins: Use a 24-mini muffin tin (or 2 12-mini muffin tins) and bake for just 12-14 minutes or until a toothpick comes out clean.Orange zest: If you don't have a citrus zester, you can also use a chef's knife to slice thin peels off the orange and then finely mince them.