Modes

Ingredients

• 2 cups fresh or frozen cranberries

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon Kosher salt

• ⅓ cup melted butter

• ¾ cup honey or maple syrup

• 2 eggs, at room temperature

• 1 cup plain Greek yogurt

• 2 teaspoons vanilla extract

• 1 Tablespoon Grand Marnier (optional)

• Zest of 1 orange

• 2 Tablespoons turbinado sugar (or raw sugar) for topping

Instructions

Preheat the Wolf Oven to 400°F on Bake Mode, with a rack in position number 3.

Grease all 12 cups of a muffin tin, or line them with paper liners.

In a food processor, pulse the cranberries for about 5 seconds, until broken into chunks. Set aside.

Sift the flour, baking powder, baking soda, and Kosher salt into a large mixing bowl.

In a medium mixing bowl, whisk together the melted butter and honey. Add the eggs and whisk until smooth. Mix in the yogurt, vanilla, Grand Marnier, and orange zest until well combined.

Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Fold in the cranberries.

Divide the batter evenly among the 12 muffin cups. Sprinkle the tops with turbinado sugar.

Bake for 15 to 18 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and place the muffin tin on a cooling rack. Allow muffins to cool before serving.

Serve immediately once cooled, or store at room temperature for up to 2 days, or in the refrigerator for up to 5 days.