• Preheat the oven to 350℉/176℃. Line the muffin tin with 12 tulip liners and set aside. Melt the butter and prepare to measure the rest of your ingredients as it cools.
  1/2 cup unsalted butter

For the streusel

• In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.
  1 cup all-purpose flour, 1/3 cup white sugar, 7 tbsp butter

For the muffins

• In a medium-sized bowl, add flour, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined and set aside.
  2 1/2 cups all-purpose flour, 2 1/2 tsps baking powder, 1 tsp baking soda
• In a large bowl, add in sugar and orange zest. Using your fingers, mix them to release all of the orange oils and fragrances. Do this for about a minute.
  1 1/2 tbsp orange zest, 1 cup white sugar, 1/4 tsp salt, 2 tsps cornstarch
• In the same bowl as the sugar orange zest mixture, add the rest of the wet ingredients. Whisk until combined for 1-2 minutes.
  1/2 cup unsalted butter, 4 tbsp oil, 2 large eggs, 3/4 cup buttermilk*, 1/4 cup orange juice, 2 tsps vanilla
• Using a spatula, mix the dry and wet ingredients together until combined. Don't over-mix.
• In the bowl with the cranberries, add 1 tbsp of flour and gently toss around until evenly coated.
  2 cups fresh cranberries
• Add the cranberries and mix in a few times. Don't over-mix.
• Evenly divide the batter between the muffin liners. Sprinkle streusel on top.
• Bake the muffins at 350°F for 20-25 minutes. The muffins are ready when a toothpick inserted comes out dry with no wet batter.
• These muffins are best eaten fresh. They stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!