Preparation

• Preheat the oven to 425℉. Line a 12 tin muffin liner with 12 tulip liners and set aside. Melt the butter and prepare to measure the rest of your ingredients as it cools.
• In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.
• In a medium-sized bowl, add flour, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined and set aside.
• In a large bowl, add in sugar and orange zest. Using your fingers, combine them to release all of the orange oils and fragrances. Do this for a minute.
• In the same bowl as the sugar orange zest mixture, add melted and cooled butter, egg, egg yolk, buttermilk, oil, orange juice, and vanilla. Whisk until combined.
• Add in the dry ingredients. Using a spatula, gently fold until just combined. It's important not to over mix with muffins.
• In the bowl with the cranberries, add 1 tablespoon of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.
• Add the cranberries and mix in a few times.
• Evenly divide the batter between 12 muffin liners. Sprinkle streusel on top.
• Bake the muffins at 425°F for 5 minutes and then lower the oven to 350°F and bake for an additional 15-20 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
• These muffins are best eaten fresh. They stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!