Directions

1. Preheat oven to 350°F and grease or line a muffin tin with cupcake liners.
2. Zest oranges and add to a mixing bowl with sugar. Use your fingers to massage the orange zest into the sugar until fully incorporated. Add Clebby’s Vegetable Oil, sour cream or Greek yogurt, orange juice, eggs, and vanilla extract. Whisk to combine.
3. In a medium mixing bowl, combine all-purpose flour, baking powder, and salt. Whisk to combine.
4. Add the dry ingredients to the wet ingredients and fold together using a rubber spatula until all the ingredients are just incorporated. Gently fold in the cranberries.
5. Divide the batter among the muffin tin, filling until the batter reaches the top.
6. Bake for 30 minutes or until an inserted toothpick comes out clean. Muffins will take a few minutes longer if using frozen cranberries.
7. Let muffins cool for at least 10 minutes before transferring to a cooling rack to cool completely.
8. Mix powdered sugar and orange juice in a bowl until smooth. Drizzle the glaze over the tops of the muffins.