Prep the pan: Heat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.

Mix the dry ingredients: In a large bowl, whisk 2 cups all-purpose flour, 3/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt.

Whisk the wet ingredients: In a separate bowl, whisk 2 large eggs, 1/2 cup plain Greek yogurt, 1/2 cup milk, 1/3 cup neutral oil, 1 teaspoon vanilla, 1 tablespoon orange zest, and 1/4 cup fresh orange juice. For extra richness, melt 2 tablespoons butter and whisk it in (optional).

Combine gently: Pour the wet mixture into the dry. Stir with a spatula until just combined. The batter should be thick and slightly lumpy.

Fold in cranberries: Toss 1 1/2 cups fresh cranberries with 1 tablespoon flour, then fold into the batter. If using frozen cranberries, don’t thaw; toss with flour and fold in gently.

Fill the cups: Divide batter evenly between the 12 muffin cups. They should be almost full for taller muffin tops. Sprinkle with coarse sugar if you like.

Bake hot, then finish lower: Bake at 400°F for 8 minutes, then reduce heat to 350°F (175°C) without opening the oven and bake 10–13 more minutes, until the tops are golden and a tester comes out clean or with a few moist crumbs.

Cool: Let muffins cool in the pan 5 minutes, then move to a rack. Serve warm or at room temp.