Cranberry-Orange Muffins

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1 tsp. pure vanilla extract

1 cup buttermilk, at room temperature

2 large eggs, at room temperature

1/2 tsp. table salt

2 oz. (1/2 cup) cake flour

1-1/2 cups fresh cranberries, picked through and rinsed

2 tsp. baking powder

1/4 cup fresh orange juice

2 Tbs. turbinado sugar (such asĀ  Sugar In The Raw )

1-1/2 tsp. finely grated orange zest (using a rasp-style zester, this is the zest of 1 small orange)

3/4 cup plus 2 tablespoons granulated sugar

1/2 tsp. baking soda

1 tsp. ground ginger

9 oz. (2 cups) unbleached all-purpose flour; more for the pan

5 oz. (10 Tbs.) unsalted butter, softened at room temperature; more for the pan

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