December is here! Which means it’s time to get a little bit festive…

Although these look much more humble than the proud, voluminous muffins you find in the coffee shops, don’t be fooled: they are light, moist and packed with flavour.

Ingredients (makes 12):
– 110g salted butter, softened
– 150g demerara sugar
– 1 egg
– 1 orange, zested and juiced
– 200g natural yoghurt
– 3 tbsp milk
– 1 tsp cinnamon
– ½ tsp allspice
– 1 tsp baking powder
– 1 tsp bicarbonate of soda
– 200g plain flour
– 50g rye flour
– 150g fresh cranberries
For the topping:
– 1½ tsp demerara sugar
– ½ tsp allspice

1. Preheat the oven to 200°C and line a muffin tray with 12 paper cases.

2. Beat the butter and sugar using an electric whisk (or a lot of elbow grease) until pale, light and fluffy. Beat in the egg, then stir in the orange zest and juice, natural yoghurt and milk. Don’t worry if the mixture splits: you can stir in a tablespoon of the plain flour to help it come together.

3. In a separate bowl, mix the cinnamon, allspice, baking powder, bicarbonate of soda and the flours. Add the cranberries and toss to coat them in the flour mixture – this will help prevent them sinking to the bottom of the muffins.

4. Add the flour mixture and cranberries to the first bowl. Stir until just combined, then divide the mixture evenly between the prepared muffin cases. Bake for 20-25 minutes, until golden and risen with a slight peak in the centre.

5. For the topping, mix the sugar and allspice together, then sprinkle over the baked muffins as they cool.