This go-to breakfast or brunch muffin recipe fits in well with the colors and flavors of fall. Fresh cranberries are often available in late summer and around Thanksgiving and freeze well for making this recipe any time of year.  This muffin recipe is very loosely adapted from The Williams-Sonoma Baking Book (Oxmoor House, 2009). I like to add a simple glaze with a bit of extra orange extract or orange juice for an extra tangy kick of citrus flavor.