• Preheat the oven to 425℉. Prepare a 12-cup muffin tin pan(s) with paper liners or parchment paper liners, or spray each muffin cup with nonstick cooking spray. 

  ^{*The muffin batter does need to rest for 20 minutes so you can also heat the oven up later during that time.}

  ^{**The recipe makes 18 muffins so do two batches or prepare two muffin pans.}

Cranberry Muffins

• In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, kosher salt, and ground cinnamon until well combined. 
  2 cups all-purpose flour, 1¼ cups granulated sugar, 1 tablespoon baking powder, ½ teaspoon kosher salt, ½ teaspoon ground cinnamon
• In a smaller separate bowl, whisk together the eggs, whole milk, vegetable oil, orange juice, vanilla extract, and the zest of an orange until well combined. 
  2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, 1/4 cup orange juice, 2 teaspoons vanilla extract, 1 tablespoon orange zest
• Slowly add the wet ingredients into the bowl of dry ingredients, mixing with a rubber spatula just until combined and no flour streaks or pockets remain the batter. Be careful not to overmix. 
• Use a rubber spatula to gently and carefully stir in 1 cup of the frozen cranberries. 
  1¼ cups frozen cranberries
• Allow the batter to rest for 20 minutes at room temperature. 
• Divide the batter evenly between the muffin cups, filling each one about 2/3 of the way full. Add the remaining frozen cranberries to the tops of the muffins (about 2-3 frozen cranberries per muffin).
• Bake for 9-12 minutes or until the muffins have a domed top. Once the tops of the muffins have domed, reduce the oven temperature to 350℉ and bake for 5-6 minutes or until a toothpick inserted into the middle comes out clean.

  ^{*The initial "burst" of the higher oven temperature will cause the muffins to develop that dome top quickly, once they are, you can reduce the temperature and continue cooking.} 
• Remove the muffins from the oven and allow them to cool in the muffin pan for about 10 minutes before transferring them to a cooling rack to cool completely. 

Vanilla Glaze

• In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until combined.
  1½ cups powdered sugar, 2 tablespoons whole milk, ½ teaspoon vanilla extract
• Once the muffins are completely cooled, use a spoon to drizzle the glaze over the top of each muffin. Allow the glaze to set for a few minutes before eating.