Steps
- Preheat the oven to 425°F / 220°C. Line a 12-cup muffin pan with paper liners.
- Whisk 1¾ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, ½ teaspoon of ground cinnamon, and ½ teaspoon of salt.
- Beat ½ cup of softened unsalted butter, ½ cup of sugar, and ¼ cup of packed light brown sugar for 3 minutes, until creamy. Beat in 1 tablespoon of orange zest for 1 minute.
- Beat in 2 large eggs, ½ cup of plain yogurt, and 2 teaspoons of vanilla extract for 1 minute, then beat until mostly creamy.
- On low speed, mix in the dry ingredients, 2 tablespoons of orange juice, and 2 tablespoons of whole milk just until combined. Fold in 1½ cups of fresh cranberries. Fill the muffin cups to the top.
- Bake for 5 minutes. Without opening the oven, reduce to 350°F / 175°C and bake for 16-19 minutes, until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a rack.