Cranberry Muffins

1 Cup chopped fresh or frozen cranberries
3/4 Cup plus 3 tablespoons sugar, divided
2 Cups all-purpose flour
2 Teaspoons baking powder
1/2 Teaspoon salt
1/2 Cup (1 stick) butter, softened
3/4 Cup orange juice
1 Egg
1/2 Cup sour cream

Preheat the oven to 375F. Coat a 12-cup muffin tin with nonstick cooking spray. In a small bowl, combine the cranberries and 2 tablespoons sugar; toss gently and set aside. In a large bowl, combine the flour, 3/4 cup sugar, the baking powder, and salt; mix well. Stir in the butter until the mixture is crumbly. Stir in the orange juice, egg, and sour cream; mix well. Gently stir in the cranberry mixture. Spoon the batter equally into the muffin cups and sprinkle the tops with the remaining 1 tablespoon sugar. Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool for 10 minutes then remove from the pan. Serve warm, or allow to cool before serving.

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