- 2 cups all-purpose flour
- 1/2 cup cake flour
- 2 tsp baking powder
- 1 tsp ground ginger
- 1/2 tsp baking soda
- 1/2 tsp salt
- 10 tbsp unsalted butter, soft
- 3/4 cup plus 2 tbsp sugar
- 2 large eggs, room temperature
- 1 1/2 tsp grated orange zest
- 1 tsp vanilla extract
- 1 cup buttermilk, room temperature
- 1/4 cup orange juice
- 1 1/2 cup fresh or slightly thawed frozen cranberries, coarsely chopped
In another bowl, beat the butter and sugar until smooth, about 1 to 2 minutes. (Note: I use an electric hand mixer for this, because it is much easier and much quicker.) One at a time, whisk in the eggs, then the orange zest and vanilla.
Stir in half the flour mixture and then the buttermilk and orange juice. Dump the remaining flour mixture into the bowl, place the chopped cranberries on top, and then gently stir until the batter just barely comes together. (A silicone spatula works great for this because you can fold the batter up and over easily without breaking the berries or overmixing the batter.)
Divide the batter evenly among the muffin cups. Bake for 15 to 17 minutes or until a wooden skewer inserted into the top of a muffin comes out clean. Let cool in the pan for 2 to 3 minutes. Transfer the muffins to a wire rack to cool as soon as you can comfortablyremove them from the pan.
To make a loaf instead of muffins, reduce the amount of buttermilk by 1/4 cup. Bake the batter in a buttered and floured loaf pan at 350 degrees for 55 to 60 minutes or until a wooden skewer inserted in the center comes out clean.