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1
Preheat the oven to 425u00b0 F.
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2
Line a 12-cavity muffin pan with muffin/cupcake liners.
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3
In large mixing bowl, use a hand mixer to cream together the butter, granulated sugar, brown sugar, and vanilla extract on medium-high speed for 1-2 minutes, or until smooth and combined. Add the eggs and beat for a minute longer, until the mixture is pale and fluffy. Add the sour cream, milk, orange juice, and orange zest. Continue to beat until fully incorporated, scraping down the sides of the bowl with a rubber spatula.
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4
Add the flour, baking powder, baking soda, cinnamon, allspice, and salt to the bowl. Beat the mixture on medium-low speed, scraping down the sides of the bowl with a rubber spatula, until just combined. Do not over-mix.
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5
Finely chop the walnuts, and coarsely chop the cranberries. Add to the mixing bowl.
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6
Use a rubber spatula to fold the cranberries and walnuts into the batter until they are well-distributed.
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7
Spoon an even amount of batter into each muffin liner.
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8
Transfer the muffin pan to the preheated oven. Bake the muffins at 425u00b0 F for 5 minutes.
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9
Reduce the oven temperature to 350u00b0 F. Continue baking for 14-16 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
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10
Remove the muffin pan from the oven. Allow the muffins to cool in the pan for 5 minutes before removing.
