Cranberry Orange Muffins

2 cups all-purpose flour

1 Tb baking powder

1/2 tsp salt

1 egg

1 tsp vanilla

1 cup sugar

1 Tb freshly grated orange zest

1/4 cup (1/2 stick) unsalted butter, melted

1 1/4 cup full-fat or 2% Greek yogurt (or sour cream)

1 cup fresh/frozen cranberries (or 3/4 cup dried)

Glaze:

1 cup powdered sugar

2 Tb fresh squeezed orange juice

a pinch of salt

Preheat your oven 350 degrees. Grease/line a 12-cup muffin pan and set aside.

Whisk together the flour, baking powder, and salt in a medium bowl. Rub orange zest into the sugar in another bowl. Set aside.

In a large bowl, whisk the egg, vanilla, and orange sugar together until smooth and thick. Slowly whisk the butter into the mixture until combined. Add the sour cream and whisk till just combined.

Fold the dry ingredients into the sour cream mixture until just combined. Fold the cranberries in until evenly distributed. Do not overmix!

Divide the batter (it will be pretty stiff!) between the 12 muffin cups. Bake for 25 minutes, until barely golden brown. Let cool on a wire rack for a few minutes before glazing.

Whisk the glaze ingredients together until smooth, and drizzle over cooled muffins. Let set before serving.