Dried Cranberry Orange Muffins (Eggless)

Soak dried cranberries in hot water for 10 minutes. After soaking, pour into a strainer and let all the water drain. Set aside.
Preheat the oven to 425°F (220°C). Line the 12-cup muffin pan with paper liners.
Combine all-purpose flour, baking powder, baking soda, and salt in a medium bowl, whisk well, and set aside.
In a large mixing bowl, whisk together sour cream or yogurt, sugar, and oil until smooth and well combined. To this, add orange juice, orange zest, vanilla, and orange extract. Mix well.
Add the dry ingredients and ⅓ cup of milk to the wet ingredients and mix until well combined.
To this batter, fold in cranberries until everything is well combined. Do not overmix.
Fill the muffin liners to the top with batter. Bake the muffins for 5 minutes at 425° F, then keep the muffins in the oven and reduce the temperature to 350° F. Continue baking for 16-18 minutes or until a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them onto a cooling rack and let them cool completely.

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Store for up to 1 week in an airtight container.
Freezer: Freeze individually wrapped muffins in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.