I make a full batch of these and usually enjoy one fresh from the oven and freeze the rest. Once they are frozen I'll either grab one to go (they thaw out in about a half hour or so) or throw one in the microwave for 20-30 seconds. A muffin and some hot coffee - a perfect start to my day!
Makes approximately 15 standard-sized muffins
2 cups all-purpose flour
2/3 cup granulated sugar, divided
1/2 cup sweetened, dried cranberries
2 teaspoons orange zest
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat (1%) buttermilk **
2 tablespoons salted butter, melted
1 egg, lightly beaten
**If you don't have buttermilk on hand you can make a quick substitution by putting 1 tablespoon of acid (lemon juice, white vinegar, cider vinegar or white wine vinegar) in a measuring cup. Fill the rest of the cup with 1% or skim milk to make 1 full cup of liquid. Let sit 5 minutes. Stir and proceed to use in the recipe.
Combine flour, 1/2 cup of sugar, cranberries, orange zest, baking powder, pumpkin pie spice, baking soda and salt in a large bowl. Whisk to combine.
In a separate bowl mix together buttermilk, melted butter and egg. Add wet ingredients to the dry ingredients and mix until just combined.
Spoon batter in prepared muffin tins. Sprinkle the remaining sugar over the tops of the muffins. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans a few minutes before transferring to a wire rack to cool completely.