Preheat your oven to 400 and grease a full sized muffin tin
Using a large bowl, combine your flour, sugar, baking powder, baking soda and salt. Whisk to combine.
Zest your oranges, squeeze your juice and set aside
Pour your milk, vanilla extract and cooled melted butter into your flour, slightly fold
Add your orange zest, juice and cranberries
Gently fold until fully combined
Fill your muffin tins almost to the top. Sprinkle some Turbinado Sugar on top of each muffin and top that with a sprinkling of sliced almonds.Bake at 400 for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool slightly before transferring them onto a cooling rack.If you don't have full sized muffin tins, you can use cupcake tins. This size will cook faster, closer to 10-15 minutes, so keep your eyes on them.