1. Prepare the Oven and Pan – Preheat your oven to 430°F (220°C). Line a standard 12-cup muffin tin with paper liners or spray generously with non-stick cooking spray.

Note: We start high to get a rapid rise, then lower the heat later.

2. Whisk the Dry Ingredients – In a medium mixing bowl add flour, baking powder, baking soda, and salt. Whisk well to combine and set aside.

3. Combine the Wet Ingredients – In a separate large bowl, whisk together the melted butter, oil, sugar, eggs, orange juice, vanilla extract, and orange zest. Whisk vigorously until the mixture is fully combined and smooth.

4. Mix the Batter – Add the flour mixture into the bowl with wet ingredients. Using a rubber spatula or wooden spoon, mix gently.

Important: Stop mixing as soon as the flour streaks disappear. The batter should look slightly lumpy. If you overmix, the muffins will be tough.

5. Fold in Cranberries –  Gently fold the chopped cranberries into the batter just until distributed.

6. Fill and Top – Divide the batter evenly among the 12 muffin cups. They will be quite full (this creates a tall top). Optional: Sprinkle the tops with a little extra sugar for a crunchy crust.

7. Bake (The “High-Low” Method) – Place the muffins in the preheated oven at 430°F (220°C) and bake for exactly 5 minutes. Then, keeping the muffins in the oven (do not open the door!), reduce the oven temperature to 350°F (175°C). Bake for an additional 15–18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

8. Cool – Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.