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, 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 Oven

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

Prepare the Pan

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

Chop the Cranberries

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

Combine Dry Ingredients

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

Mix Wet Ingredients

In a medium mixing bowl, whisk together the melted butter and honey.

Add the eggs and whisk until combined.

Then add the Greek yogurt, vanilla extract, Grand Marnier, and orange zest, whisking until smooth and well blended.

Combine Wet and Dry Ingredients

Pour the wet ingredients into the bowl of dry ingredients.

Using a spoon or spatula, gently mix until just combined — do not overmix.

Fold in the chopped cranberries.

Fill the Muffin Tin

Divide the batter evenly among the 12 muffin cups.

Sprinkle the tops with turbinado sugar.

Bake

Bake for 15–18 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.

Cool and Serve

Remove from the oven and place the muffin tin on a cooling rack.

Let cool slightly 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.