1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly.

2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a separate bowl, cream the butter and granulated sugar until light and fluffy.

4. Beat in the eggs one at a time, then add orange juice, orange zest, sour cream, and vanilla extract. Mix until fully combined.

5. Gently fold the dry ingredients into the wet mixture. Do not overmix.

6. Fold in the cranberries. If using frozen, do not thaw to prevent color bleeding.

7. Spoon batter evenly into muffin cups, filling each about 3/4 full. Sprinkle coarse sugar on top if using.

8. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.

9. Cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.