giving thanks in muffins

i absolutely love being in the kitchen making decadent dishes for the holidays, in particular thanksgiving; i can smell the turkey roasting now. i am so lucky to have a roof over my head and food-a-plenty each and every day. i never take it for granted but am reminded more than ever this time of year. so, in relation to my love of cooking and my thankful feeling i'd like to add two new goals to my ever-growing list...1) figure out a creative way to give back this holiday season (with the hopes of continuing it [i have a couple of ideas in mind and will write more when it/they come to fruition]); 2) include a recipe with every new post for the readers far and wide. the recipes will be based on what sounds good at the time, which is usually governed by the weather. for today's recipe the weather is sunny but very crisp with a gusty breeze...

orange-cranberry-walnut muffins (makes 1 dozen large muffins)

3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons softened, unsalted butter
1 cup granulated sugar, less 1 tablespoon
1 teaspoon grated orange zest
2 large eggs
1 1/2 cups plain, low-fat yogurt
1 1/2 cups chopped cranberries, fresh or frozen
3/4 cup chopped walnuts
additional butter for muffin tins

topping:
6 tablespoons butter, melted
1/2 cup granulated sugar
2 teaspoons sugar

1. adjust oven rack to lower middle position and heat to 375 degrees.
2. mix flour, baking powder, baking soda, and salt in medium bowl and set aside.
3. beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. add orange zest to butter-sugar mixture. add eggs, one at a time, beating well after each addition. beat in one-half of the dry ingredients. beat in one-third of yogurt. beat in remaining dry ingredients, in two batches, alternating with yogurt, until incorporated. fold cranberries and walnuts into finished batter.
4. butter 12-cup muffin tin. divide batter evenly among cups (about a large ice cream scoop per cup). bake until tops are golden brown, 25-30 minutes. set on wire rack, cool slightly.
5. melt butter for topping. combine sugar and cinnamon for topping in small bowl. using pastry brush, brush 1/2 tablespoon butter on muffin and dip muffin in cinnamon-sugar mixture. repeat.