Yields 12 moist muffins

• 2 cups all-purpose flour (+ 2 teaspoons for coating fresh cranberries, if used)
• 1½ tsp baking powder
• 1/2 tsp salt
• 2 cups fresh cranberries
• ½ cup butter {room temperature}
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• zest of 1 LARGE orange
• 1/4 cup unsweetened plain or Greek yogurt {I used greek!}
• 1/4 cup milk

1. Preheat oven to 375º F. Line 12 muffin cups with paper or butter & flour tray.
2. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
3. Toss together fresh cranberries and 2 teaspoons of flour to coat cranberries in a separate bowl. Set aside. If using dried cranberries, simply skip this step.
4. Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla and orange zest.
5. Gently fold in flour mixture, alternating with yogurt/milk. Stir until just combined. Fold in cranberries  and scoop mixture into prepared muffin tins, filling about ⅔ to ¾ full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 20 minutes.
6. Once muffins have baked, remove from the oven and allow to cool slightly.
7. Pour a delicious mug of coffee and enjoy! :)

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