Eggs: Eggs also act as a leavener, helping the muffins rise while also imparting richness. If you have an egg allergy or you’re a vegan, you can substitute flax eggs (see recipe notes).
Greek yogurt: Yogurt replaces sour cream, but offers the same delicious richness and tang. Yum! Check the recipe notes for a buttermilk alternative (which can be made vegan).
Vanilla extract: You know, for some luscious vanilla flavor.
Orange zest: All you need is the zest of one orange to infuse these muffins with flavor. After you take the zest off the orange, you can slice it up and eat it. I do recommend buying on organic orange if you can find one, since pesticide residue sticks to the rind.
Fresh cranberries: One bag is more than enough. You’ll blitz these in the food processor before folding them into the batter.
Turbinado (raw) sugar: This is optional, but I recommend it. Turbinado sugar is large crystal sugar that lends an irresistible sparkling, crunchy top to the muffins. I bet you could even take a tiny bag of raw sugar home from your local coffee shop!
