Stir the sugar and the orange zest together in a small bowl. Set aside.

In a small saucepan, heat the 1 cup of fresh cranberries and 2 teaspoons of sugar, smashing the berries with the back of a spoon or muddler. Simmer for about 5 minutes or until you have 1/4 cup of thick jam. Remove from heat and set aside to cool.

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.