Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners to prevent sticking and make cleanup easier.

In a medium-sized mixing bowl, thoroughly whisk together the flour, baking powder, baking soda, and salt. Make sure to mix it well to evenly distribute everything.

In a separate large bowl, combine the sugar and orange zest. Rub the zest into the sugar to release the citrus oils, then whisk them together until it’s fragrant and well mixed.

Add the milk, vegetable oil, orange juice, eggs, and vanilla to the sugar and zest mixture. Stir everything together until smooth and nicely blended.

Slowly incorporate the dry ingredients into the wet mixture, stirring gently to maintain a light and airy texture. Don’t overmix, small lumps are okay, and over-mixing can make the muffins dense.

Fold in the cranberries carefully, making sure they’re evenly distributed without breaking them apart.

Spoon the batter evenly into the muffin cups. Don’t worry if they look a bit heaping, this helps create a perfect muffin top! 

Bake for 18-20 minutes, or until the tops are golden and a toothpick comes out clean or with just a few crumbs.

Allow the muffins to rest in the pan for a few minutes, then transfer them to a wire rack to cool fully for the best texture and flavor. Enjoy your delicious muffins!