Preheat your oven to 425°F (220°C), or 200°C if you’re using a fan oven. Line a muffin tin with paper liners and set it aside. This step is crucial because starting at a high temperature helps the muffins rise beautifully.
Add the fresh cranberries to a large food processor. Pulse them until they are chopped into smaller pieces, about four to five times. Set them aside for now. This will make sure you have evenly distributed cranberries throughout the muffins.
In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, baking soda, and salt. Mixing these dry ingredients together ensures they're well combined, helping to prevent any clumps.
In a large bowl, combine the granulated sugar, unsalted butter, and orange zest. Beat with a mixer on medium-high for about 2 to 3 minutes until the mixture is light and fluffy. This aeration is key to achieving muffins with a lovely texture.
Add the eggs, one at a time, and beat well after each addition. The eggs not only bind the ingredients but also add moisture to the batter.
In a separate bowl, whisk together the plain Greek yogurt, milk, orange juice, and pure vanilla extract until smooth. This mixture adds richness and flavor to the muffins.
Add half of the flour mixture to the butter mixture and mix until just combined. Then pour in the yogurt mixture and mix again until smooth. Finally, add the remaining flour mixture, mixing until just combined. Be careful not to overmix to keep the muffins light.
Gently fold in the chopped cranberries until they are evenly distributed throughout the batter. This step ensures every muffin has that delightful burst of tartness.
Divide the batter evenly among the 12 muffin cups, filling them almost to the top. They will rise beautifully in the oven!
Place the muffin tin in the oven and bake at 425°F for 5 minutes, then reduce the temperature to 350°F (180°C) for an additional 12 to 15 minutes. They’re done when they’re golden brown and a toothpick inserted in the center comes out clean.
Once baked, allow the muffins to cool in the tin for about 5 minutes before transferring them to a cooling rack to cool completely. This resting time helps them set and makes for easier removal.
To make the glaze, whisk together the powdered sugar and orange juice, then drizzle it on top of the cooled muffins for a sweet finish. This step adds a lovely touch!
