Orange Cranberry Muffins are delightfully light and airy, with the perfect blend of flavors in the orange zest and Craisins. With just the right amount of sweetness, you could eat these any time of day!
Preheat oven to 375 degrees. Line a muffin tin with paper liners. Lightly grease paper liners with nonstick cooking spray.
In a large mixing bowl, use a hand mixer to cream together butter and sugar, about 2 minutes.
Beat in eggs until combined. Add in the baking powder, salt, and vanilla and mix briefly.
Add in half of flour, mix with hand mixer until just combined, then add in half of the half and half. Scrape the bottom and sides of the bowl and add in the remaining flour and half and half, mixing in between additions.
Add the craisins and orange zest to the batter and use a rubber spatula to gently fold them in.
Divide the batter up amongst the 12 muffins. Sprinkle 1/2 a teaspoon of sugar on top each muffin.
Bake in the preheated oven for 20-22 minutes, until a toothpick inserted into the center comes out clean.
Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.