Step 1

Preheat oven to 375°F Line a standard muffin pan with 9 paper liners.

Step 2

Prepare cranberries. Slice fresh or frozen cranberries in half, across the center. Measure 1 cup total halved cranberries. Set aside.

Step 3

In a large borl or stand mixer, cream together butter and sugar until light and fluffy. Mix in eggs one at a time, followed by the orange extract, vanilla extract, zest and orange juice. Scrape bowl as needed.

Step 4

In a small bowl, combine flour, salt, baking powder and baking soda. Alternate additions of the flour mixture and sour cream. Mix until just combined and no streaks remain.

Step 5

Mix halved cranberries in by hand.

Step 6

Divide batter equally between 9 prepared liners. A large cookie scoop may be used to assist in even distribution. Liners should be filled almost to the top. Sprinkle the exposed batter with coarse turbinado sugar.

Step 7

Bake at 375°F for 18-20 minutes or until a toothpick inserted into the center of the muffin comes out clean or with a few moist crumbs. Cool in pan until easy to handle, then transfer to a wire rack to cool completely.