This is from Debbi Fields Great American Desserts.

ORANGE BLOSSOM MUFFINS
(Makes 12 Muffins)

2 3/4 cups all-purpose Flour
3/4 cup firmly packed Light Brown Sugar
3/4 cup White Sugar,
plus an additional 2 Tablespoons for sprinkling
1 teaspoon Baking Powder
1 teaspoon Soda
1/2 teaspoon Salt
12 Tablespoons (1 1/2 sticks) Unsalted Butter, melted
2 large Eggs, at room temperature, lightly beaten
3/4 cup Buttermilk
1 Tablespoon Pure Vanilla Extract
3/4 teaspoon Pure Lemon Extract
3/4 teaspoon Pure Orange Extract
3/4 cup coarsely chopped Mandarin Orange Segments, drained
3/4 cup Dried Sweetened Cranberries

1. Preheat the oven to 375° F.
Press a paper liner into each muffin cup, then spray the top of the muffin pan with nonstick cooking spray.
2. In a large bowl, whisk together the flour, brown sugar, 3/4 cup white sugar, baking powder, baking soda, and salt.
3. In a medium bowl, combine the melted butter, eggs, buttermilk, and vanilla, lemon, and orange extracts. Add this mixture to the dry ingredients, folding it in only until the flour is incorporated. Overbeating the batter will make the muffins tough. Fold in the orange segments and dried cranberries.
4. With an ice-cream scoop or 1/2 cup measure, drop batter into each prepared muffin cup, mounding it slightly in the center. Sprinkle the top of each muffin with 1/2 teaspoon of the remaining white supar.
5. Bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the muffin pan to a wire rack and let the muffins cool for 10 minutes, then take them out of the pan and let cool completely on the rack.