Ingredients:

  • 2 cups (250g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) vegetable oil
  • ¾ cup (180ml) orange juice
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • Zest of 1 large orange (about 2 teaspoons)
  • 1 cup (100g) fresh or frozen cranberries, coarsely chopped

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together oil, orange juice, eggs, vanilla extract, and orange zest.
  4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix! A few streaks of flour are okay.
  5. Gently fold in the chopped cranberries.
  6. Fill each muffin cup about ⅔ full.
  7. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.