Cranberry Orange Muffins

Cranberry Orange Muffins

1 cups dried cranberries
1/4 cup fresh orange juice
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 teaspoon orange zest
2/3 cups sugar, plus up to 1 tablespoon for topping the muffins
2 large eggs, room temperature
1/2 cup milk

Preheat oven to 375 degrees.
Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat.  Remove berries from the heat, and set aside to cool and plump.  Drain off any excess liquid and set aside.

Lightly brush a 12-muffin tin with butter.  Sift the flour, baking powder, and salt into a medium bowl and set aside.

In a standing mixer fitted with the paddle attachment cram the butter, orange zest and 2/3 cup of sugar until light and fluffy, about 2 minutes.  Scrape down the sides of the bowl with a rubber spatula.  Add the eggs, one at a time, beating well after each addition.

Fold the flour in 3 parts into the butter mixture alternating with the milk in 2 parts, until just combined.  Fold in the cranberries.  Do not over mix.  Divide the batter evenly into the muffin tin and sprinkle the tops with sugar.  Bake until golden brown, about 25 minutes.  Cool muffins in the pan or a rack.  Serve warm.