• Start by preheating the oven to 350°F. Line 12 jumbo muffin tins with paper liners, or 24 regular cupcake tins.

Making the Muffin Batter:

• Place the flour, baking soda, baking powder, and sea salt into a large mixing bowl. Zest the oranges directly into the dry ingredients, then toss to coat the zest. Make sure it’s not clumped together, then set aside the dry ingredients.
• Squeeze the juice from the just-zested oranges into a measuring cup; you’ll need ½ cup of juice.
• In a large mixing bowl, combine the freshly squeezed juice with the sour cream, melted butter, eggs, sugar, and vanilla extract. Whisk or beat the ingredients together for a few minutes, until the eggs are well beaten.
• Add the dry ingredients into the wet batter, then mix again for a few minutes or just until the batter is smooth and clump-free. Do not over-mix; this will create large pockets in the muffins.
• Lastly, add in the fresh cranberries. Reserve about ½ cup of sliced cranberries for topping. Use a spatula and fold in the berries.

Making Streusel Topping:

• Prepare the streusel in a separate mixing bowl: combine the ¼ cup flour, ¼ cup sugar, and 2 tablespoons of cold butter. Use a pastry blender or two large forks to cut the butter into the flour until the mixture resembles small crumbles.
• Pour in the heavy cream and use your fingers or a fork to toss together the ingredients, forming a crumbly mixture.

Filling/Making Muffins:

• Using a large measuring scoop, fill each lined muffin tin three-quarters full, leaving a little room at the top.
• Sprinkle the prepared streusel topping over each muffin, adding about 1 ½ to 2 tablespoons per muffin. Last, add the reserved sliced cranberries on top, gently pressing them into place.

Baking Instructions:

• Bake the orange cranberry muffins at 350°F for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness after 28 minutes to avoid over-baking the muffins, which will dry them out.
• If you are using a cupcake pan instead of a jumbo muffin pan, make sure to decrease the baking time! The smaller muffins will take a few minutes less.
• Once the muffins are baked, let them cool in the tins for about 5 minutes, then carefully remove the hot muffins onto a wire rack to cool.

Making Orange Glaze:

• While the muffins are cooling, prepare the simple orange glaze. Place the powdered sugar into a mixing bowl and add the orange zest.
• Pour in 1 tablespoon of cream at a time, whisking after each addition, until the glaze is to your desired consistency. If the glaze becomes too thin, simply add more sugar.
• Drizzle the glaze over the cooled muffins. Let the glaze set for a few minutes before enjoying the muffins.

Storing Suggestions:

• Enjoy the muffins within the first couple of days when they’re freshest, storing them at room temperature.
• For longer storage, wrap each muffin individually in plastic wrap, then place the muffins into a zip-lock bag and into the freezer. When you want to enjoy a muffin, remove it from the freezer and let the muffin thaw at room temperature until softened.