For the Cranberry Orange Muffins:

1. Preheat the oven to 350°F.
2. In a bowl, add the flour, baking powder, baking soda, and salt. Mix until well combined and set aside.
3. In a separate larger bowl, add the sugar and zest from 1 orange. Using your fingers, rub the orange zest into sugar until the sugar turns a light orange color. Add the eggs, oil, vanilla extract, Greek yogurt, and 1 tbsp of fresh orange juice and whisk until well combined. 
4. Add in the dry ingredients and mix until no flour streaks remain, being careful not to overmix. 
5. In a separate bowl (you can use the bowl you had the dry ingredients in), toss the cranberries with the brown sugar. Gently fold the cranberries into the batter.
6. Grease or line a 12 count muffin tin. Spoon the batter into the muffin cups, filling them all the way to the top. You can sprinkle with coarse sugar if you like, but it is not necessary.
7. Bake in a 350°F oven for 20-24 minutes or until a toothpick inserted comes out clean. Let cool for 5-10 minutes before serving.
8. While the muffins are baking, make your orange honey butter by mixing together the softened butter, honey, and orange zest.
9. Serve the muffins warm with the orange honey butter and flaky sea salt. Enjoy!
10. Store in an airtight container in the fridge for up to 1 week. For best results, to reheat, bake or air fry at 350°F for 6-8 minutes or until warmed through. This will keep the crispness of the exterior.