Step 1: Heat the oven and prep the pan

• Set the oven to 400°F, which promotes a quick rise that forms a rounded dome.
• Line a 12-cup muffin pan with paper liners, or grease each cup lightly.

Tip: Starting hot helps the batter spring in the first few minutes, a key to that bakery-style top.

Step 2: Wake up the zest with sugar

• Add granulated sugar to a large bowl.
• Finely grate orange zest directly over the bowl to catch every oil.
• Use your fingertips to rub the zest into the sugar for 30 to 45 seconds until fragrant and slightly damp.

Why it works: The sugar crystals act like tiny files, releasing oils from the zest. Test panels often rate those muffins as noticeably more citrusy.

Step 3: Whisk in the wet ingredients

• Add eggs, oil, orange juice, and vanilla to the zest-sugar bowl.
• Whisk until smooth and emulsified.

Tip: If using melted butter, let it cool to lukewarm before whisking to prevent scrambling the eggs.

Step 4: Combine the dry ingredients

• In a separate bowl, whisk flour, baking powder, baking soda, and salt.
• Whisk well to distribute leaveners evenly, which avoids tunneling.

Tip: Fresh baking powder matters. Aged leaveners can reduce rise. Replace if older than 9 to 12 months.

Step 5: Bring wet and dry together

• Pour the dry mixture into the wet.
• Stir with a spatula until most streaks disappear, leaving the batter slightly lumpy.

Rule to remember: Stop at about 90 percent combined. Overmixing develops gluten and toughens muffins.

Step 6: Fold in cranberries

• Toss cranberries with 1 teaspoon flour, then fold into the batter.
• If using dried cranberries, ensure they are dry after soaking.

Tip: Lightly coating fruit helps it suspend in the batter rather than sink.

Step 7: Portion the batter

• Divide evenly among the 12 cups, filling each about 3/4 full.
• Sprinkle turbinado sugar on top for crunch and shine.

Pro move: Use a scoop to keep each portion the same size, which promotes even baking.

Step 8: Bake to golden and domed

• Place the pan on the center rack.
• Bake 18 to 20 minutes until the tops are golden and a toothpick comes out with a few moist crumbs.
• Rotate the pan at 15 minutes if your oven has hot spots.

Signal of doneness: The muffin tops spring back when lightly pressed.

Step 9: Optional citrus glaze

• Whisk powdered sugar with a little orange juice until smooth and pourable.
• Let muffins cool 10 minutes, then drizzle. The glaze sets as the muffins cool.

Flavor note: A thin glaze adds shine and a sweet-citrus finish without masking the tart cranberry.

Step 10: Cool and serve

• Let muffins cool in the pan for 5 minutes, then transfer to a rack.
• Serve warm or at room temperature. Aroma peaks in the first hour.

Make-ahead tip: Bake at night, cool fully, and store loosely covered so the tops stay crisp.