Preheat the oven to 375°F (190°C)
Wash orange and trim of about 1⁄2 inch (1.2 cm) off two ends.
Cut the orange into 8 pieces (remove any seeds) and put in the blender.
Add eggs, Greek yogurt, maple syrup, sugar and almond extract in the blender and blend until smooth.
Whisk flour, baking powder, baking soda and salt together in a mixing bowl.
Pour the wet ingredients into the dry ingredients and whisk together in an N or Z shaped motion just until the dry ingredients are incorporated. This method minimizes the development of gluten.
Add dried cranberries (save a small handful for sprinkling on top) and melted butter in the mixing bowl and fold in with a spatula.
Divide the batter into 12 muffin cups (about 2 ice cream scoops for each), top with cranberry and Swedish pearl/turbinado sugar, bake for 18-20 minutes until a toothpick comes out clean.
Wait for 3 minutes and move the muffins to a cooling rack, let it cool for 10 minutes before eating.