# 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 - 3/4 cup buttermilk (or milk with 1 teaspoon lemon juice)
09 - Zest of 1 large orange
10 - 1/4 cup fresh orange juice
11 - 1 teaspoon vanilla extract
→ Add-ins
12 - 1 1/4 cups fresh or frozen cranberries (halved if large)
13 - 1/2 cup chopped walnuts or pecans (optional)
→ Topping (optional)
14 - 2 tablespoons coarse sugar
15 - 1 teaspoon orange zest
# Directions:
01 - Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk eggs, vegetable oil, buttermilk, orange zest, orange juice, and vanilla extract until fully combined.
04 - Pour the wet mixture into the dry ingredients. Stir gently until just combined, avoiding overmixing to preserve muffin texture.
05 - Fold in the cranberries and nuts if using, taking care to distribute evenly without overworking the batter.
06 - Evenly divide the batter among the prepared muffin cups. Optionally sprinkle coarse sugar and additional orange zest over each.
07 - Bake for 18 to 20 minutes, or until muffin tops turn golden and a toothpick inserted in the center comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
