Prep the pan and oven. Heat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly. A hotter oven at the start helps create a nice dome.

Whisk dry ingredients. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until evenly combined. This prevents clumps and helps the muffins rise evenly.

Mix wet ingredients. In a separate bowl, whisk melted butter, eggs, yogurt, milk, orange juice, orange zest, and vanilla until smooth. If you’re using marmalade, whisk it in now.

Combine gently. Pour the wet mixture into the dry ingredients. Stir with a spatula just until a few streaks of flour remain. Do not overmix, or the muffins will turn tough.

Fold in cranberries. Add the cranberries and fold gently to distribute. If using frozen cranberries, do not thaw—fold them in straight from the freezer to avoid bleeding.

Fill the cups. Divide the batter evenly among the muffin cups, filling them to the top for taller muffins. Sprinkle a little coarse sugar on each for a crackly lid, if you like.

Bake. Bake at 400°F (200°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 13–15 minutes more, or until a toothpick comes out clean with a few moist crumbs.

Cool. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. They’re best slightly warm, with the citrus aroma front and center.