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. (2/3 cup corn oil, 2 large eggs, 2/3 cups Greek yogurt, ¾ cup orange juice, 1 tbs orange extract, 2 tsp 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 2/3rds 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.
Notes *Orange juice can be fresh or store bought but since you will need zest from oranges you might as well use the juice from them! Also, if you squeeze your two oranges and it comes up a little short of ¾ cups just add a little water to make it the full amount. *Orange Extract is optional but recommend to give these muffins that extra orange flavor. *Orange zest from two large oranges should be enough. I also recommend zesting the oranges before juicing them- it’s way easier. *If cranberries are frozen don’t thaw them. Just put them in the batter frozen.