Make some delicious Cranberry Orange Muffins with the kids. They're the perfect sweet treat for a busy school morning breakfast or the kids' lunch box!
Measure 1 cup granulated sugar into a prep bowl. Add the zest of one orange to the sugar and use your fingers to rub the zest into the sugar and mix it together.
Add sugar mixture and 1 cup unsalted butter to the bowl of stand mixer, then mix on medium-high for around 3 minutes or until light and fluffy.
Add 1 teaspoon vanilla extract, and mix on medium-high until thoroughly incorporated.
Add 2 large eggs and mix on medium-high until thoroughly incorporated.
In separate mixing bowl, add 2 ¼ cups all-purpose flour, ¾ teaspoon baking soda, ¾ teaspoon baking powder, and 1 pinch salt and stir until thoroughly combined.
Add half of flour mixture to the butter mixture in the mixer bowl and mix at low-medium speed for around 1 minute. Then add half of the 1 ¼ cups sour cream and mix at low-medium speed for around 1 minute. Repeat with remaining flour mixture and sour cream, then mix until thoroughly combined.
Fold the ¾ cup dried cranberries into batter in mixer bowl.
Place cupcake liners in muffin pan, then scoop around 1/4 cup of batter into each muffin pan cup.
Bake at 350 degrees Fahrenheit for 20 minutes or until muffin tops spring back when touched.