Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup.
In large bowl, beat milk, oil, egg product and almond extract with spoon. Stir in flour, granulated sugar, baking powder and salt just until flour is moistened (batter will be lumpy). Fold in cranberries and granola.
Divide batter evenly among muffin cups (cups will be full). Top with almonds and coarse sugar.
Bake 18 to 20 minutes or until golden brown. Immediately remove from pan. Cool on cooling rack.