Preheat the oven to 425 degrees and place a rack on the upper center position.
Spray a muffin tin with Pam 99% Less Residue Non-stick spray for Baking.
In a small bowl, combine the flour, baking powder, and salt together. Set aside.
In a the bowl of your stand mixer, using the whisk attachment, whisk the eggs and sugar together until thick and creamy looking, about a minute. Slowly pour in the melted butter and the oil, while continuing to whisk. Add the buttermilk and vanilla and whisk until combined.
Remove the bowl from your stand mixer & add the dry ingredients & dried cranberries to the egg mixture. Gently fold the ingredients to combine; being sure not to over mix - the batter will still be lumpy.
Completely fill all twelve spots of the muffin tin.
Using a small spoon, push a teaspoon of the jam into the center of each muffin. Stir the muffins with a toothpick or knife in two or three figure eights to create a swirl of jam inside the muffins.
Sprinkle the top of each muffin with the orange sugar; about 1/2 tablespoon or so per muffin, until you use it all up.
Bake the muffins for about 15 - 18 minutes, rotating the pan half way through. Let them cool in the tin for five minutes, and then turn them out of the pan and cool on a rack.
Can be served warm or room temperature.