Fresh Cranberry Muffins

0 Preheat oven to 400°F. Place [adjustable]12[/adjustable] parchment muffin liners into a muffin tin. Set aside.
1 Measure [wprm-ingredient text="2 cups all-purpose flour" uid="0"], [wprm-ingredient text="2 teaspoons baking powder" uid="1"] and [wprm-ingredient text="¾ teaspoon kosher salt" uid="2"] into a bowl. Whisk to combine. Set aside.
2 Combine [wprm-ingredient text="½ cup sour cream" uid="3"], [wprm-ingredient text="¼ cup vegetable oil" uid="4"] and [wprm-ingredient text="1 cup granulated sugar" uid="5"] in another large bowl. Whisk vigorously to combine.
3 Add [wprm-ingredient text="1 ½ tablespoons orange zest" uid="6"], [wprm-ingredient text="2 large eggs" uid="7"] and [wprm-ingredient text="1 ½ teaspoons vanilla" uid="8"] to the wet ingredients. Whisk to combine.
4 Pour in [wprm-ingredient text="½ cup milk" uid="9"], and stir until combined.
5 Pour the flour mixture into the wet ingredients, stirring until just combined.
6 Measure in [wprm-ingredient text="2 cups fresh cranberries" uid="10"]. Use a rubber spatula to fold them into the muffin batter.
7 Scoop four tablespoons (or ¼ cup) of the batter into each muffin cup. They will be filled to the top, and this is okay — it’ll mean they have amazing domes once baked.
8 Lightly sprinkle [wprm-ingredient text="1 ½ tablespoons demerara sugar" uid="11"] over the tops of all the muffins.
9 Bake in the preheated oven for 24-26 minutes, or until fluffy, golden brown and baked through. An inserted toothpick should come out clean.
10 Let cool for 5-10 minutes before serving.
11 Enjoy warm or at room temperature!