Directions

1. Preheat the oven to 400 degrees. Spray muffin tin with nonstick spray.
   
2. In a food processor, process the cranberries for about 5 seconds, until they are broken into little bits, set aside.
   
3. In a large mixing bowl, whisk the flour, baking powder, baking soda, and salt together. In a medium mixing bowl, whisk together the oil, syrup, eggs, yogurt, vanilla, and orange zest.
   
4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined. Gently fold the cranberry pieces into the batter. Divide the batter evenly between the 6 muffin cups. Sprinkle the tops of the muffins with turbinado sugar.
   
5. Bake the muffins for 15 to 18 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean. Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.