# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 3/4 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
08 - 1 cup sour cream
09 - 1 teaspoon pure vanilla extract
10 - 1 tablespoon orange zest
11 - 1/3 cup freshly squeezed orange juice
→ Cranberries
12 - 1 1/2 cups fresh or frozen cranberries
→ Glaze
13 - 1 cup powdered sugar
14 - 2 tablespoons orange juice
15 - 1 teaspoon orange zest
# Method:
01 - Set oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
02 - Sift flour, granulated sugar, baking powder, baking soda, and salt together in a large bowl.
03 - In a separate medium bowl, whisk together eggs, melted butter, sour cream, vanilla extract, orange zest, and orange juice until fully combined.
04 - Add the wet mixture to the dry ingredients and stir gently until just combined; do not overmix.
05 - Carefully fold the cranberries into the batter, distributing evenly.
06 - Divide the batter into prepared muffin cups, filling each about 3/4 full. Bake for 20–25 minutes until a toothpick inserted into the center comes out clean.
07 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack until completely cool.
08 - Whisk powdered sugar, orange juice, and orange zest in a small bowl until smooth.
09 - Spoon glaze over cooled muffins and let set before serving.
