Preheat your oven to 375°F. Line a standard muffin tin with paper liners or lightly grease it with cooking spray. This will help the muffins release easily after baking (2 minutes).

In a large mixing bowl, combine 2 tablespoons orange juice, 1/3 cup plain fat-free yogurt, 1 teaspoon vanilla extract, 1/2 cup dried cranberries, 1/2 cup skim milk, and 1 egg white. Mix gently with a spatula or whisk until the ingredients are blended together and the cranberries are evenly distributed. The mixture should look smooth and slightly thick (3–4 minutes).

Add 1/4 cup Splenda granular and 1/4 cup granulated sugar to the wet mixture. Blend thoroughly until the sugar dissolves and the mixture is uniform. You should not see granules of Splenda or sugar remaining (2–3 minutes).

In a separate medium bowl, whisk together 1 cup flour, 1 tablespoon baking powder, 1 teaspoon baking soda, and 1 dash of salt. Mix until evenly combined and no lumps of baking powder remain (1–2 minutes).

Pour the entire wet mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, fold gently from the bottom of the bowl upward until just barely combined. Stop folding as soon as you don't see streaks of dry flour—over-mixing will make the muffins dense and tough (1–2 minutes). Checkpoint: The batter should look slightly lumpy and slightly thick, with small pockets of dry ingredients visible is okay.

Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full. Use a small ice cream scoop or a tablespoon to portion evenly. If you're decorating, place 1 whole almond gently on top of each muffin before baking (3–4 minutes).

Place the muffin tin on the middle rack of your preheated 375°F oven. Bake for 20 minutes or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The edges should pull slightly away from the tin (20 minutes at 375°F).

Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. This resting time helps them firm up and release from the tin more easily. Then transfer them to a wire cooling rack to cool completely (5 minutes in tin, then 15–20 minutes on rack before serving).

Once cooled, the muffins are ready to eat immediately or store for later. They can be enjoyed at room temperature or gently warmed.