Cranberry Orange Muffins

• ½ cup unsalted butter, softened
• ¾ cup plus 1 tablespoon sugar
• 1 orange, zested
• 2 eggs
• 3 tablespoons freshly squeezed orange juice
• 3 teaspoons vanilla
• 3 ¾ cup flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon salt
• 1 ¼ cups milk
• ½ cup fresh or frozen cranberries, coarsely chopped
• 2 tablespoons sugar, for garnish

Preheat the oven to 400 degrees. In the large bowl of an electric mixer, cream butter, sugar, and orange zest until the mixture is light and fluffy, about 5 minutes. Add eggs, beating well after each addition, and stir in the orange juice and vanilla.

In a large bowl, stir together flour, baking powder, baking soda, and salt. Gradually add the flour mixture to the butter mixture, alternately with the milk, to form a thick batter. Stir in cranberries.

Line muffin tins with paper liners or spray with nonstick cooking spray, and fill them ½ full. Sprinkle the top of the muffins with the remaining sugar and bake 15 to 18 minutes at low altitude, or 18 to 20 minutes at high altitude until they are golden brown and a tester inserted into the center comes out clean.

Yield: 2 dozen muffins