Preheat your oven to 350°F (175°C) and butter a 12-cup muffin tin or line it with muffin liners to prevent sticking.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Pour in the vegetable oil, milk (or half and half), eggs, and almond extract. Whisk everything together until the batter is smooth and evenly blended without overmixing.
Gently fold the fresh or frozen cranberries into the batter, ensuring they are evenly distributed without crushing them.
Divide the batter evenly into the prepared muffin cups. Sprinkle the top of each muffin with sparkling sugar if using for extra crunch and sparkle.
Bake in the preheated oven for about 25 minutes, or until the muffins have risen and the tops are just starting to turn golden brown.
Allow the muffins to cool in the tin for a few minutes before carefully removing them to a wire rack to cool completely or enjoy warm.
