½cup(100 g) granulated sugar, plus more for sprinkling on top
¼cup(50 g) packed light brown sugar
1Tablespoonfresh orange zest
2large eggs, room temperature
½cup(113 g) sour cream, room temperature
1teaspoonpure vanilla extract
¼cup(60 ml) fresh orange juice
1 ½cups(170 g) fresh cranberries
Glaze
1cup(120 g) confectioners’ sugar, sifted
1-2tablespoonsfresh orange juice
Instructions
Preheat oven to 400℉. Line a standard 12-cup muffin tin with paper liners. Set aside.
In a large bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.
In a separate bowl, use an electric mixer to combine butter, sugar, brown sugar and orange zest until light and fluffy, about 2 minutes. Add eggs, sour cream and vanilla, mix until incorporated. Scrape down the sides and bottom of the bowl as needed.
Switch to a spatula or wooden spoon. Stir in half the flour mixture, then mix in the fresh orange juice. Add remaining flour mixture and mix just until combined (don't over-mix). Stir in cranberries.
Use an ice cream scoop or spoon to divide batter evenly among prepared cups, each about 3/4 full. Sprinkle with sugar if desired (sprinkle high above pan so sugar disperses evenly). Bake muffins for about 25 minutes or until the tops are golden and a toothpick inserted in the center comes out with little to no crumbs. Allow muffins to cool on their sides in the pan for a couple minutes before transferring to a wire rack to cool completely.
For the glaze, whisk together the confectioners’ sugar and fresh orange juice. Drizzle over muffins with a spoon. Garnish with more orange zest if desired.
Notes
Orange juice: Use freshly squeezed juice from an orange for the best flavor.Frozen cranberries may be substituted for fresh. Keep them frozen and toss in a tablespoon or two of flour right before stirring them into the batter.Store in an airtight container for up to 3 or 4 days. Freeze for up to 1 month. Let the muffins cool completely (do not add glaze). Store in an airtight container. Defrost in the refrigerator before bringing to room temperature and adding glaze.High altitude adjustments (Denver, CO 5,820 ft): The recipe above is written for sea level. If you are baking at high altitude, oven temperature and baking times may vary. I made these ingredient adjustments. Decrease baking powder to 1 teaspoon. Decrease granulated sugar to 1/3 cup.