Pat fresh cranberries completely dry with paper towels and toss lightly in almond flour before folding into batter to prevent them from sinking to the bottom during baking.

Always zest your orange before cutting and juicing it—once cut, the fruit becomes difficult to zest evenly, and you'll lose those precious aromatic oils.

Mix the wet and dry ingredients until just combined with a few visible flour streaks remaining; overmixing activates gluten alternatives and creates dense, tough muffins instead of light, fluffy ones.

Fill cups two-thirds full and place a few cranberries on top before baking so they create beautiful pockets throughout and stay visible in the finished muffins.

Use a toothpick inserted in the center—it should come out with just a few moist crumbs, not wet batter, since almond flour muffins continue setting as they cool and will dry out if overbaked.