Preheat the oven to 425 degrees. Line a muffin pan with 12 paper liners.

In a large bowl whisk together the flour, baking powder, and salt. Set aside.

In a medium bowl whisk together the sugar and eggs until thick. Slowly whisk in the butter and oil until combined.

Add in the milk and stir until combined.

Stir in the vanilla, clementine zest, and clementine juice. Mix well.

Pour the dry ingredients into the wet ingredients and mix until just combined.

Fold in the cranberries.

Fill the muffins cups full of batter. Press 2 or 3 fresh cranberries into the top of each muffin then sprinkle with sugar.

Bake for 16-18 minutes or until they are browned. Remove from oven and cool on a wire rack.