#1 Preheat oven to 375°F. Line a muffin tin with paper liners or lightly grease with nonstick spray #2 In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt #3 In another bowl, mix together milk, oil, egg, vanilla extract, and orange zest #4 Pour the wet ingredients into the dry ingredients and stir until just combined do not overmix #5 Fold in the cranberries gently #6 Divide batter evenly among the 12 muffin cups. Sprinkle the tops with turbinado sugar for a crunchy finish #7 Bake for 20–22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean #8 Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.