Step 1

Preheat your oven to 375°F. Grease the wells in a 12 muffin pan and set aside.

Step 2

In a large mixing bowl, mix together the melted butter and sugar until creamy and smooth. Beat in the eggs, one at a time until fully combined. Mix in the orange zest and juice until combined.

Step 3

In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add into the butter mixture and stir until mixed in well. Stir in the cranberries until they are just mixed in.

Step 4

Divide the batter between the prepared muffin wells. Bake for 20-25 minutes or until a cake tester or toothpick inserted into the middle comes out clean.

Step 5

Remove from the oven and let cool until you can touch the muffin pan safely. Turn out onto a rack to cool completely.

Step 6

Glaze with my Orange Icing Glaze when fully cooled.

Step 7

Try to find the best, most flavourful oranges for this recipe but if all else fails, use the orange zest from a fresh orange and use orange juice from a carton for a great orange taste.