Cranberry-Orange MuffinsThese muffins are ideal for a fall or winter picnic snack, when blueberries or other berries are hard to find or expensive to buy.
Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or coat with cooking spray. Combine the flour, baking powder, baking soda, and salt in a medium mixing bowl. Whisk together the soft butter, sugar, eggs, vanilla, orange zest, and buttermilk or yogurt in a large mixing bowl. With a wooden spoon, stir in the flour mixture until just combined. Stir in the cranberries. Fill each muffin cup about three-quarters full. Bake until they are golden and a toothpick inserted into the center comes out clean - approximately 25 minutes. Let them cool in the pan for about 5 minutes, invert them onto a wire rack, and then turn them right side up on the rack to cool completely. You can keep these muffins for about 2 days in an airtight container at room temperature, or freeze them by wrapping them in a plastic bag, for up to a month.
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