Preheat oven to 425 degrees.
Line a standard 12-cup muffin tin with paper liners and spray with cooking spray.
Cut the cranberries into halves and set aside.
Whisk the flour, baking powder and salt together in a large bowl; set aside.
In a separate medium bowl whisk together the sugar and eggs until thick.
Whisk in the butter and oil slowly until combined.
Whisk in the buttermilk, almond extract and orange zest.
Pour wet ingredients into dry along with 1 1/4 cups of the cranberries.
Fold together until just combined; do not over mix.
Fill muffins cups full with batter, mounding slightly.
Sprinkle with orange sugar topping.
Bake for 16-17 minutes or until a toothpick inserted in the center comes out clean.
Makes 18 muffins.