Preheat your oven to 350°F (175°C). This temperature is crucial for creating that perfect golden crust on your muffins.

Grease a muffin tin with non-stick cooking spray or line it with paper liners. Ensure you’re generous with the spray to prevent sticking.

In a large mixing bowl, combine the flour, baking powder, salt, and ground cinnamon. Whisk together to make sure there are no lumps. This is your dry mixture that will give structure to the muffins.

In another bowl, beat the eggs and combine them with the milk, Greek yogurt (or sour cream), orange zest, orange juice, vegetable oil, and vanilla extract. Stir until well-blended.

Step 5: Combine Mixtures

Pour the wet ingredients into the bowl containing the dry ingredients. Mix gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough muffins.

Gently fold in the cranberries. If you’re using frozen cranberries, there’s no need to thaw them beforehand.

Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. This gives each muffin room to rise without overflowing.

Place the muffin tin in the oven and bake for about 25–30 minutes. You’ll know they are done when the tops are golden brown and a toothpick inserted into the center comes out clean.

After baking, allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack. This helps them maintain their shape and texture