Orange-Infused Cranberry Muffins

1.Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups with butter or non-stick spray.

2.In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.

3.In a separate bowl, whisk together the melted butter, buttermilk, eggs, vanilla extract, orange zest, and orange juice until smooth.

4.Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be slightly lumpy.

5.Gently fold in the cranberries and walnuts (if using) until evenly distributed throughout the batter.

6.Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

7.Sprinkle the tops of the muffins with turbinado sugar for a crunchy topping.

8.Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

9.Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.