¼tspcoarse Kosher salt(if using table salt, use half the amount)
¼tspground cardamom
¼tspground nutmeg
½cuporange juice,fresh or bottled
½cupsour cream
2large eggs
2tspvanilla extract
1tsporange extract
½cupunsalted butter,melted
1 ½cupfresh or frozen and thawed cranberries
¼cupcoarse Turbinado sugar
Instructions
Preheat the oven to 425 F, and position a rack in the center of the oven. Line a standard-sized muffin pan with 12 paper liners. Spray the liners and the top of the pan with non-stick baking spray.
In a bowl, use your fingers to rub the orange zest into the sugar until fragrant.
Add the brown sugar, flour, corn starch, baking powder, salt, cardamom and nutmeg, and whisk until combined.
Separately, whisk together the orange juice, sour cream, eggs, vanilla extract, orange extract, and melted butter. Add the dry ingredients to the wet ingredients and use a spoon to stir everything together until mostly combined, but a few floury streaks remain, then use a spatula to fold the cranberries into the batter. The batter will be very thick.
Divide the batter between the muffin cups, using an ice cream/cupcake scoop with a release lever to make it easier. The cups will be very full, with the batter mounded up.
Sprinkle the batter with the Turbinado sugar.
Put the muffins in the oven, and immediately turn the heat down to 375 F. Bake the muffins until golden brown and a toothpick comes out clean. If the cranberries are still cold or slightly frozen, it could take 20-22 minutes for the muffins to bake through. If the cranberries are fully thawed, it may take 15-20 minutes for the muffins to bake through.