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Cranberry-Orange Muffins

From the Williams-Sonoma Muffins Cookbook

2 cups all-purpose flour
¹/₂  cup granulated sugar
¹/₂  cup firmly packed light brown sugar
2 tsp baking powder
¹/₂  tsp salt
Grated zest of 1 orange
1 large egg
4 Tb unsalted butter, melted, or walnut oil
¹/₂  cup milk
¹/₂  cup strained fresh orange juice
¹/₂  cup granulated sugar
1¹/₂  cups fresh cranberries or unthawed frozen cranberries
¹/₂  cup pecans or walnuts, chopped

Preheat with the oven to 375°F (190°C). Grease 10 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.

In a bowl, stir together the flour, granulated sugar, brown sugar, baking powder, salt and zest.

In another bowl, whisk together the egg, melted butter, milk, and orange juice until blended. Add to the dry ingredients, stirring just until evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, fold in the cranberries and nuts just until evenly distributed, no more than a few strokes. Do not overmix.

Spoon the batter into each muffins up, filing it level with the rim of the cup.

Bake until golden, dry, and springy to the touch, 20-35 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and let cook for 5 minutes. Unmould the muffins. Serve them warm or at room temperature, with butter.

*Notes: This recipe assumes you are using oversized or jumbo muffin tins. It makes about a dozen with normal sized tins. if you are using large cranberries, halve or quarter them before baking.