Fresh Cranberry Orange Muffins

These muffins are bursting with fresh cranberry and orange flavor. This recipe calls for fresh cranberries, which are generally available in United States grocery stores from October or November through December. You can also use frozen cranberries, but I don’t recommend dried cranberries here.

• 2 cups fresh or frozen cranberries
• 2 cups white whole wheat flour or regular whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• ⅓ cup melted coconut oil or extra-virgin olive oil or melted unsalted butter
• ¾ cup honey or maple syrup
• 2 eggs, preferably at room temperature
• 1 cup plain Greek yogurt
• 2 teaspoons vanilla extract
• Zest from 1 medium orange (about 1 teaspoon), preferably organic
• 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top