Cranberry Orange Muffins

Cranberry Orange Muffins:

2 cups all-purpose flour

3/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/16 teaspoon nutmeg 

2 large eggs

1/2 cup butter, melted

3/4 cup buttermilk (or milk with 1 teaspoon lemon juice)

Zest of 1 large orange

1/4 cup fresh orange juice

1 teaspoon vanilla extract

1 cups fresh or frozen cranberries (halved if large)

1/2 cup chopped walnuts or pecans (optional)

Directions:

Preheat oven to 400°F. Grease muffin tin thoroughly.

In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt and nutmeg until evenly combined.

In a separate bowl, whisk eggs, butter, buttermilk, orange zest, orange juice, and vanilla extract until smooth.

Pour wet ingredients into dry ingredients and stir gently just until incorporated, avoiding overmixing to maintain batter fluffiness.

Carefully fold in cranberries and nuts.

Divide batter evenly among muffin cups. (Optionally, sprinkle coarse sugar and additional orange zest on top for a crunchy finish.)

Bake until muffin tops turn golden and a toothpick inserted into the center comes out clean: 12-15 minutes for mini muffins, 15-20 minutes for larger muffins

Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.