Cranberry-Orange Muffins

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These are the best muffins in the world. Not just because I spent a while taking recipes from here, adjusting this, making a few tweaks to that to come up with this, but because these muffins are everything a muffin should be: moist, soft, fluffy and delicious. These work great with blueberries, chocolate chips, any other filling you want to add as well!

2 cups all-purpose flour 3 tsp baking powder 1/2 tsp salt 2 large eggs, room temperature 1/2 cup white granulated sugar 1/2 cup light brown sugar, packed 1 tsp vanilla extract 1/4 tsp almond extract 1/2 cup canola oil 1 cup sour cream 1 tsp grated orange zest 2 1/4 cup fresh or frozen cranberries Turbinado sugar, for sprinkling

Preheat the oven to 400 degrees.

Line 12 muffin tins (I used the standard larger muffin tins, not the cupcake tins) with paper lining or spray well with nonstick cooking spray.

In a large bowl, whisk together the flour, baking powder and salt until combined. This beats air into the dry batter. In a separate bowl, whisk together the eggs and sugar until combined. Add the vanilla and almond extract and whisk again until incorporated. Add the sour cream and the oil, whisking until just combined (do not whisk until smooth, just until the mixture is just combined). Add the dry mixture to the wet mixture and whisk until just combined. Do NOT over mix. This is your key to a moist, fluffy muffin. Over mixing will activate the gluten and make the muffin dry and chewy. Basically, it's okay for the batter to still be a bit lumpy. In a separate bowl, sprinkle a tiny bit of flour over the cranberries and toss until coated. Add the orange zest and add into the muffin mixture. Gently fold in, until just incorporated. Spoon into the prepared tins, until about 2/3 of the way full. Sprinkle with Turbinado sugar. Bake for 15-20 minutes until browned at the top.