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Preheat oven to 425°F for at least 25 minutes. Line a muffin tin with tulip liners or standard liners. For best rise, use every other muffin cavity.
In a large bowl, combine the sugar and orange zest. Rub together with your fingers until fragrant and slightly damp.
Add flour, baking powder, baking soda, and salt to the bowl. Whisk thoroughly to combine.
In a separate bowl, whisk together eggs, oil, melted butter, milk, sour cream, orange juice, and vanilla until smooth.
Pour wet ingredients into dry ingredients. Fold gently with a spatula until mostly combined.
Add cranberries and continue folding just until no dry flour remains. Batter should be thick and lumpy. Do not overmix.
Let the batter rest at room temperature for 20 minutes.
Divide batter into 9–10 muffin cups, filling nearly to the top. Press a few extra cranberries onto the tops if desired.
Sprinkle generously with coarse sugar. Add a tiny pinch of flaky salt if using.
Bake at 425°F for 7 minutes.
Without opening the oven, reduce temperature to 350°F and continue baking 12–15 minutes, until tops are deeply golden and a toothpick comes out clean or with a few moist crumbs.
Let muffins cool in the pan for 5–10 minutes only, then transfer to a wire rack.