Ingredients

• 3/4 cup dried cranberries
• 1 cup boiling water
• 4 tablespoons butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tbsp vanilla extract
• 1/2 cup plain full-fat greek yogurt (or sour cream), room temp
• zest of 2 oranges
• 1 1/4 cups all purpose flour
• 1 cup whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• coarse sparkling sugar, for garnish, optional

for glaze:

• 1 cup confectioner's sugar
• 2 tablespoons orange juice

Instructions

• Preheat oven to 375.
• Line a 12-cup muffin tin with liners.
• In a small bowl, pour the boiling water over the cranberries and let soak for 30 minutes.
• Meanwhile, beat the butter and sugar together in a stand mixer until almost white and very fluffy, 3 - 5 minutes. Add eggs one at a time, beating between each addition, then add vanilla, yogurt, and zest. Beat well to combine.
• Sprinkle the dry ingredients over, whisk dry ingredients gently together, then mix everything just until combined.
• Drain cranberries, wringing out excess water with a kitchen towel. Add cranberries to the batter and use a spatula to fold in.
• Transfer batter to the muffin tin by dropping heaping 1/4 cups into each liner. Sprinkle tops of muffins with coarse sanding sugar. Bake for 20 minutes, or until a toothpick inserted into center muffin comes out clean.
• Meanwhile, make glaze by whisking together confectioner's sugar and orange juice. Use more sugar to thicken, or more juice to thin.
• Remove muffins from oven and immediately take them out of the muffin tin. Cool on a baking rack, then drizzle with orange glaze