Adapted from bedbathandbeyond.com
cups unbleached all-purpose flour
teaspoons baking powder
stick unsalted butter, softened, plus more for preparing the muffin tin
tablespoon grated orange zest
cup granulated sugar, plus 1 Tablespoon for sprinkling on top of muffins
Cups Fresh or Frozen Cranberries
1. Preheat oven to 375 degrees F. 2. Lightly butter a 12-muffin tin (or line with paper liners). 3. In a small bowl, stir together flour, baking powder, and salt. Set aside. 4. In a stand mixer fitted with the paddle attachment cream the butter, orange zest, and sugar until fluffy. 5. Add the eggs, one at a time, mixing well after each addition. 6. Add the dry ingredients in thirds, alternating with the milk until just combined. 7. Stir in the cranberries. 8. Divide the batter evenly into the muffin tin and sprinkle each muffin with sugar. 9. Bake until golden brown, 25 - 30 minutes. 10. Cool muffins in the pan on a rack.