Preheat oven to 375°F and line a muffin tin with cupcake liners.
Combine together the flour, granulated sugar, brown sugar, salt, baking powder, and baking soda in a bowl. (2 cups flour, 1 cup granulated sugar, 1 cup brown sugar, ½ teaspoon salt, 1 teaspoon baking powder, 1 teaspoon baking soda)
In a separate bowl combine together the corn oil, eggs, greek yogurt, orange juice, orange extract if using, and vanilla extract. Make sure everything becomes fully incorporated and smooth. (⅔ cup corn oil, 2 large eggs, ⅔ cups Greek yogurt, ¾ cup orange juice, 1 tbs orange extract, 2 teaspoon vanilla extract)
Mix together the flour mixture with the wet ingredients. Then fold in the orange zest and cranberries. (2 tbs orange zest, 2 cups cranberries)
Fill the cupcake liners about ⅔rds full with batter and bake for 17-19 minutes or until the muffins are golden brown on top and a tooth pick comes out clean from the center.
Allow to cool then sprinkle or dip the muffin tops into coarse granulated sugar or leave the sugar off if you want less sweetness.