• Preheat the oven to 375℉/190℃ and line two muffin tins with 16 muffin liners total. Set aside.

For the muffins

• 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, 1 3/4 tsps baking powder, 1/4 tsp 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 1/4 cups 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, 2 tsps vanilla, 1 cup sour cream
• 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 bit of white sugar on top - this will give you that crisp muffin top we all love.
• Bake the muffins at 375°F for 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!