Preheat the oven to 400 F.

Prepare a muffin pan by lining with parchment paper cups or spraying with baking spray.

In a large bowl, whisk together the flour, baking powder, ground cinnamon, salt and baking soda until well combined.

In a second mixing bowl, whisk together the sugar, sour cream, melted butter, sourdough discard, eggs, orange juice, orange zest and vanilla until well combined.

Place 2 cups of fresh cranberries in the flour mixture and toss to coat - this helps them not sink in the batter while the muffins are baking.

Gently combine the dry and wet ingredients together, mixing until just barely combined.

Divide the muffin batter evenly between the prepared muffin cups.

Place the remaining 1/2 cup of cranberries on top of the muffin batter anywhere it looks like a muffin needs some.

Sprinkle with the turbinado sugar.

Bake for 20-25 minutes, until the tops are golden and a toothpick inserted into the center of one comes out clean.

Allow the muffins to cool in the pan for 10 minutes before carefully removing the muffins to a wire rack to finish cooling.