# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1/2 cup unsalted butter, melted and cooled
08 - 1/2 cup orange juice, freshly squeezed
09 - 1 tablespoon orange zest
10 - 1/2 cup milk
11 - 1 teaspoon vanilla extract
→ Add-ins
12 - 1 1/2 cups fresh cranberries, roughly chopped
# Directions:
01 - Set oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, whisk eggs until slightly foamy. Add melted butter, orange juice, orange zest, milk, and vanilla extract. Mix until smooth.
04 - Pour wet mixture into dry ingredients, gently fold until just combined. Do not overmix.
05 - Fold in chopped cranberries evenly throughout the batter.
06 - Divide batter evenly among prepared muffin cups, filling each about 3/4 full.
07 - Bake on the middle oven rack for 20–25 minutes, or until golden brown and a toothpick inserted in the center emerges clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack until fully cooled before serving.
