1. Preheat oven to 375F. Line a muffin tin with homemade muffin liners, cupcake liners, or spray with nonstick spray. (to make your own muffin liners, cut 5 inch x 5 inch parchment paper squares. Place the center of the square on bottom of glass, and using hands, firmly press parchment paper against sides of glass. Place the muffin liners in muffin tin. If they don’t stick down into the wells, don’t worry, the muffin batter will hold them down into the tin.)

2. In a large mixing bowl, add sugar and orange zest. Use fingers to rub the zest into the sugar. Add butter, orange juice, eggs, vanilla extract, yogurt and milk. Whisk to combine, then add flour, baking soda, baking powder, salt, cinnamon, and whisk ingredients together just until combined. It’s okay if it is a little lumpy. Fold in the cranberries (if you prefer a less tart taste, I recommend using dried cranberries).

3. Scoop the batter into the prepared muffin tin. Fill the batter all the way to the top of the muffin liners. Add additional cranberries on top if desired.

4. Sprinkle granulated sugar over top of the muffins.

5. Bake in preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Enjoy!