# Components:
→ 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 vegetable oil
08 - 1/2 cup whole milk
09 - 1/4 cup freshly squeezed orange juice
10 - 1 tablespoon orange zest
11 - 1 teaspoon vanilla extract
→ Add-ins
12 - 1 1/2 cups fresh or frozen cranberries
→ Optional Topping
13 - 2 tablespoons coarse sugar
# Method:
01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk eggs, vegetable oil, whole milk, orange juice, orange zest, and vanilla extract until smooth.
04 - Pour wet mixture into dry ingredients. Gently stir with a spatula until just combined and slightly lumpy.
05 - Fold in cranberries until evenly distributed in the batter.
06 - Divide batter evenly among muffin cups. Sprinkle with coarse sugar if desired.
07 - Bake for 18–20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
