Step 1: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
Step 2: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.
Step 3: In a medium bowl, beat the eggs lightly. Whisk in the vegetable oil, sour cream, and vanilla extract until the mixture is smooth.
Step 4: Create a well in the center of the dry ingredients and pour in the wet ingredients. Fold gently with a spatula until just a few streaks of flour remain.
Step 5: Gently fold in the diced apples and cranberries. Do not overmix the batter, as this will make the muffins tough.
Step 6: Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
Step 7: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.