Cranberry Orange Muffins

This muffin has the great combination of fresh cranberries and oranges and the sugar on top adds a sweet little crunch. It's a great start to the day when you have house guests staying for the holidays.  They are also great if you make them ahead of time and then heat them up in the microwave.  Of course a little slather of butter doesn't hurt either.

Cranberry Orange Muffins

2 cups flour

1/2 cup sugar

1/2 cup brown sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

zest of two oranges

3/4 cup fresh orange juice

1 teaspoon vanilla

1/4 cup canola oi1

1/2 cup sour cream

2 eggs, lightly beaten

1 cup chopped fresh cranberries

1/3 cup chopped pecans or walnuts (optional)

1 tablespoon sugar for sprinkling on top of muffins before baking.

Preheat oven to 500 degrees (trust me on this) and then turn down to 400 degrees when you put them in the oven.

Combine flour, sugar, baking powder, salt, baking soda and cinnamon in a large bowl.  Make a whole in the center.

Whisk in a small bowl, eggs, vanilla, zest, orange juice and oil.  Add to flour mixture along with the sour cream and mix until just moist. 

Fold in cranberries and nuts.

Pour into muffin cups.  Sprinkle tops of muffins evenly with 1 tablespoon sugar.

Put in 500 degree oven and immediately turn down to 400 degrees.  Bake for about 18 minutes or until muffin springs back.