In a glass container or heatproof container with the lid, soak 1 cup of dried cranberries with hot water for 10 to 15 minutes or until plump. Skip this method if using fresh or frozen cranberries.
Preheat the oven to 350 °F. Line the 12-cup muffin pan with muffin liners.
In a large bowl beat softened butter until light and fluffy, then gradually add granulated sugar and brown sugar until creamed. Add eggs, sour cream, orange zest, orange juice, and vanilla. Mix until well blended. Set aside
In a medium-size bowl sift flour, baking powder, baking soda, and salt.
Add dry ingredients in four additions to the wet ingredients and mix gently until just combined. ( it's ok if there are few lumps, do not over-mix)
Add and fold in gently the plumped cranberries to the butter mixture.
Scoop the batter evenly on the prepared muffin cups and sprinkle the top of each muffin with the turbinado sugar. Bake in preheated oven for about 20 to 24 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool the muffins in the pan for about 10 minutes, then transfer on a wire rack to cool completely.