Cranberry Orange Muffins

, Makes 12 muffins

Tender yogurt muffins studded with tart cranberries and orange zest, with a brown-sugar crumb topping and orange glaze.

prepPreheat oven to 425°F / 218°C
prepSpray a 12-count muffin pan with nonstick spray or line with liners
67 g packed brown sugar (for the crumb topping)	Mix crumb topping, chill			Fill cups; top with crumbs or sugar	Bake 425°F / 218°C 5 min, then 350°F / 177°C 16-19 min	Cool 5 min in pan, 15 min on rack	Drizzle glaze over muffins
15 g granulated sugar (for the crumb topping)
1/2 tsp ground cinnamon (for the crumb topping)
56 g unsalted butter, melted (for the crumb topping)
83 g all-purpose flour (for the crumb topping)
219 g all-purpose flour (for the batter)	Whisk dry ingredients		Add dry, juice & milk; fold in cranberries
1 tsp baking soda
1 tsp baking powder
1/2 tsp ground cinnamon (for the batter)
1/2 tsp salt
113 g unsalted butter, softened	Cream butter & sugars 3 min	Beat in zest, eggs, yogurt, vanilla
100 g granulated sugar (for the batter)
50 g packed brown sugar (for the batter)
1 tbsp orange zest (about 2 oranges)
2 large eggs, room temperature
120 g plain yogurt or sour cream, room temperature
2 tsp vanilla extract
30 ml fresh orange juice (for the batter)
30 ml milk, room temperature
185 g fresh or frozen cranberries (do not thaw)
coarse sparkling sugar, for sprinkling (optional, if skipping crumb topping)
120 g confectioners' sugar (for the glaze)	Whisk glaze
30 ml fresh orange juice (for the glaze)

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