Cranberry Orange Muffins

1Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.

2In a large mixing bowl, whisk together the all-purpose flour (1½ cups), granulated sugar (½ cup), brown sugar (¼ cup), baking powder (1 teaspoon), baking soda (½ teaspoon), and salt (¼ teaspoon) until well combined.

3In a separate bowl, mix the melted butter, fresh orange juice (½ cup), orange zest (1 tablespoon), egg (1 large), vanilla extract (1 teaspoon), and milk (¼ cup) until smooth.

4Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can make the muffins tough.

5Fold in the coarsely chopped cranberries until evenly distributed throughout the batter.

6Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

7Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.