• Preheat the oven to 425℉. Line 2 muffin tins with 12 tulip liners and set aside.

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 muffin batter

• In a medium-sized bowl, add flour, salt, baking powder, and baking soda. Using a spatula, mix until just completely combined and set aside.
  2 cups all purpose flour, 2 tsps baking powder, 1/2 teaspoon salt, 1 tsp baking soda
• In a large bowl, add in sugar and orange zest. Using your fingers, combine them to release all of the orange oils and fragrances. Do this for a minute.
  1 cup white sugar, 1 tbsp orange zest
• In the same bowl as the sugar orange zest mixture, add eggs, sour cream, oil, orange juice, and vanilla. Whisk until combined.
  1/4 cup orange juice, 1/2 cup oil, 2 large eggs, 1 cup sour cream, 1 tbsp vanilla
• Add in the dry ingredients Using a spatula, gently fold until just combined. It's important not to over mix with muffins.
• In the bowl with the cranberries, add 1 tbsp of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.
  1 1/2 cups fresh cranberries
• Add the cranberries and mix in a few times.
• Evenly divide the batter between 12 muffin liners. Sprinkle a handful of streusel on top of each muffin.
• Bake the muffins at 425°F for 5 minutes, then lower the temperature to 375°F and bake for an additional 15-17 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
• 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!