Ingredients
1 cup cranberries, coarsely chopped
¾ cup granulated sugar, divided
3 cups all-purpose flour
3 ½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
½ cup unsalted butter, cold
1 egg
1 ½ cups buttermilk, at room temperature
1 tsp. orange zest
2 tbsp. freshly squeezed orange juice
Preparation
Preheat oven to 375°F and grease or line 18 muffin cups; set aside.
In a small bowl, combine cranberries and ¼ cup sugar; set aside.
In a medium bowl, whisk together flour, remaining sugar, baking powder, baking soda, and salt.
In another medium bowl, cut butter into dry ingredients using a pastry cutter until mixture resembles coarse meal.
In a liquid measuring cup, lightly beat together egg, buttermilk, orange zest and juice.
Add the liquid ingredients and sweetened cranberries to the dry ingredients, stirring until just moistened; be careful to not over mix.
Divide batter evenly between prepared muffin tins, filling about ⅔ full. Bake for 20-25 minutes, until a tester comes out with only moist crumbs attached. Let cool in pan for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container. Spoon batter into greased muffin cups, filling two-thirds full.
