Preheat the oven to 450 degrees. Spray a 6 cup jumbo muffin tin (or a 12 cup regular muffin tin) with cooking spray and set aside.

In a medium sized bowl, whisk the two flours, salt, spices and leavening together and set aside.

In a large bowl, combine the melted butter, oil and sugars (if using the muscovado, you might find it a bit clumpy — I combine my two sugars in a separate small bowl and use my fingers to break up the clumps, before adding the sugars to the butter and oil) and whisk vigorously until the mixture lightens and is fully incorporated, about 3 minutes. Add the egg, yolk, and vanilla, and whisk again. Place the sour cream and the heavy cream in a small bowl and whisk them together. Add this cream mixture to the rest of the wet ingredients and whisk until incorporated.

Add the dry ingredients to the wet all at once and then slowly and gently fold the dry into the wet with a rubber spatula until the visible flour is in streaks, as opposed to pockets. Add the apples and cranberries and fold them in until the last trace of flour just disappears — I occasionally even leave a trace or two, to ensure I do not over mix.

Using an ice cream scoop, evenly distribute all of the batter into your jumbo muffin tin. If making regular sized muffins, fill them almost to the top, but not quite — you will have leftover batter for about two more regular-sized muffins. Generously sprinkle turbinado/sugar in the raw on top of each muffin. Place the tray in the oven on the middle rack and immediately lower the oven temperature to 400 degrees. If baking jumbo muffins, bake for 20 minutes, rotate the pan and bake for an additional 15 to 20 minutes, checking at 15 minutes, and then every two minutes after that, until a toothpick inserted in the center comes out with a moist crumb or two. If baking regular-sized muffins, bake them for 12 minutes, rotate the pan and, bake for another 8 to 10 minutes, checking after 20 with a toothpick for a moist crumb or two.

Remove the muffins from the oven and let cool for five minutes, or until the tin is cool enough to touch. Remove the muffins from the tin and place on a cooling rack until they have cooled completely (this is necessary to keep your muffin bottoms from getting soggy). The muffins will keep for a day or two on the counter tightly wrapped, but are best consumed the day they are made.