In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda until evenly combined.
Add eggs, oil, milk, vanilla extract, orange extract, orange zest and mix until just combined.
Fold in the cranberries gently with a spatula.
Pour batter in a greased and floured muffin pan or you can use liners instead.
Sprinkle sparkling sugar on top of each muffin. You may have some sugar leftover that can be used in other baked goods.
Bake at 350 degrees F for 22-25 minutes or until an inserted toothpick in the center comes out clean and tops are golden brown.
Remove pan from oven and let muffins cool for 5-10 minutes and then enjoy!
NOTES
Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.
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