Preheat oven to 425 degrees F.  Fill muffin tins with liners and then spray the pan to make sure they release. (these are big muffins that have that "muffin top" that heaps over the rim.)

Cream together butter and sugar with an electric mixer.  Mix in orange zest, orange juice and vanilla. Add eggs, one at a time, mix until smooth.

In a separate bowl sift flour, baking powder, and salt. 

Alternately add the flour mixture and milk to the creamed mixture (beginning and ending with flour.)  The mixture will be very thick.  Blend well.  Gently fold in cranberry sauce. 

Spoon into muffin lined tins, filling them almost to the top. Sprinkle the tops generously with sugar.

Bake for 10 minutes, reduce oven temperature to 375 degrees F and bake an additional 15 minutes until muffins are done in center and a rich, golden brown on top.