In a large bowl, whisk together the dry ingredients and break up any clumps. Set aside. Chop the cranberries and set aside.
In a second large bowl, whisk together the eggs, yogurt or sour cream, melted butter, orange juice, orange extract, and orange zest until smooth.
Add the dry ingredients to the wet ingredients and mix togetther until fully combined. Gently fold in the chopped cranberries.
Cover the bowl with plastic wrap and let sit at room temperature for 20 minutes or in the fridge overnight (this allows the batter to hydrate).
Preheat the oven to 400℉ (200℃). Line a standard muffin pan with paper baking cups or grease a silicone muffin pan.
Fill each muffin cup about ¾ full with the muffin batter.
Gently press the white chocolate chips into the tops of the muffin batter in each cup.
Bake for 18-22 minutes, or until golden and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer the muffins to a wire rack to cool. Serve.
Notes
Store in an airtight container- If you have any leftovers, store the muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. The container will help keep the muffins fresh and prevent them from drying out.Freeze for future enjoyment- You can also freeze these muffins for longer storage. Place muffins in a freezer-safe container. They can be frozen for up to 2 months. To enjoy, thaw them at room temperature and reheat them in the oven for a few minutes.*All nutritional data are estimates only based on the products I used.*Yield:12 muffins, Serving Size:1 muffin, Net Carbs per Serving:6g, Amount per Serving-