Burst of Cranberry: A Tangy Muffin Recipe

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• Zest of 1 orange
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup orange juice
• 1 1/2 cups fresh or dried cranberries
  

1. Preparation: Heat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
2. Dry Ingredients: Mix flour, sugars, baking powder, baking soda, salt, and orange zest in a bowl.
3. Wet Blend: In another bowl, whisk eggs, melted butter, and orange juice together.
4. Combine: Mix wet and dry ingredients. Fold in cranberries gently.
5. Bake: Pour batter into muffin cups, filling 2/3 full. Bake for 18-20 minutes or until toothpick comes out clean.
6. Cool: Allow cooling for 5 minutes in the tin, then transfer to a wire rack.