Orange Cranberry Muffins

After I made the Cranberry Christmas Cake and realized that I liked cranberries, I went searching for other cranberry recipes.  Pinterest didn't let me down.  These muffins are the best!

Topping
1/4 cup sugar
grated zest of 1/2 an orange

Muffins
2 1/2 cups all purpose flour
2 1/2 tsp baking powder
1 tsp salt
1 1/8 cups sugar
2 large eggs
4 TBS unsalted butter, melted and cooled
1/4 cup vegetable oil
1 cup buttermilk
1 tsp vanilla extract
1 tsp almond extract
grated zest of 1/2 and orange
1 1/2 cups fresh cranberries, divided

For the Topping:
Stir the sugar and orange zest together in a small bowl until combined and fragrant; set aside.

For the Muffins:
Preheat oven to 425 degrees.  Line a standard 12 cup muffin tin with paper liners and spray with cooking spray.  Whisk the flour, baking powder and salt together in a large bowl; set aside.  In a separate medium bowl whisk together the sugar and eggs until thick and lemon colored.  Slowly whisk in the butter and oil until combined.  Whisk in the buttermilk, vanilla, almond extract and orange zest.  Pour wet ingredients into dry along with 1 1/4 cups of the cranberries.  Fold together until just combined.  Do not over mix.

Fill muffin cups full with batter (I use an ice cream scoop).  Press the remaining 1/4 cup of cranberries into the top of the muffins and sprinkle with the orange sugar topping.  Bake for 16-17 minutes or until a toothpick inserted in the center comes out clean.  Makes 12 muffins.