Sparkling Cranberry Muffins

Preheat oven to 400ºF.

In a bowl, combine chopped cranberries and 1/2 cup of sugar. Set aside.

In a large bowl, combine flour, remaining 1/4 cup sugar, baking soda and salt. In another bowl, combine the egg, buttermilk and oil. Create a small well in the dry ingredients, pouring the wet ingredients into the well and stirring just to combine. Fold in cranberries.

Divide batter evenly into a lightly greased muffin tin. Bake for 18-20 minutes or until tops are lightly golden and a toothpick inserted into the center comes out clean. Remove from pan and allow to cool on a wire rack.

For the topping, melt 1/4 cup butter. Dip the tops of the cooled muffins in the melted butter, then in a small bowl of sugar.