Preheat oven at 375F and line a 12 cup muffin tin with liners.
In the bowl of a stand mixer, add the butter, sugar and brown sugar and cream together until light and fluffy. Add the eggs, vanilla and Greek yogurt and continue mixing until incorporated.
On a low setting, add the baking powder, baking soda, salt and flour until combined and the batter is smooth.
Remove the bowl from the stand mixer and gently fold in the cranberry sauce. Do not over-stir, you want a more marbleized effect.
Scoop the batter into your muffin tin, filling each cup 2/3 full. Bake for approximately 22-25 minutes or until a toothpick inserted in the middle of the muffin comes out clean. Cool for 5 minutes in the pan then transfer to a cooling rack to cool completely.