Cranberry Orange Muffins

Makes about 12 standard muffins

3c all purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/2 c (1 stick) room temp salted butter

1 1/3c granulated sugar

2 eggs

2 teaspoons vanilla

1/2c sour cream

1 tablespoon orange zest

1/4c + 2 tablespoons fresh squeezed orange juice

1/2c fresh cranberries

Coarse sugar (for sprinkling)

-Preheat your oven to 400 F and line a muffin tin with muffin papers. TIP: For sky-high muffin tops, space your liners out to every other cavity and use two pans.

- Whisk together the flour, baking powder, and salt in a small bowl. Set aside.

- Cream your butter and sugar in a bowl of a stand mixed till light and fluffy (5-6 minutes). Add one egg at a time and fully incorporate. Add vanilla.

- Add the sour cream, orange zest, and orange juice to the sugar/butter mixture.

- Add the dry mix to the wet mix and mix until just combined (over mixing will result in tough muffins). Fold in the cranberries.

-Evenly distribute the batter among 12 muffin cavities. The batter shouldn't be even with the top of the pan, they should be OVERFILLED. Press 2-3 cranberries into the top of each muffin and then sprinkle with coarse sugar.

-Bake for 20-25 minutes or until a toothpick comes out clean.

-Let cool for a few minutes and ENJOY!