Pre heat oven to 375 degrees F and line a regular muffin pan with paper liners or lightly grease it.

In a large mixing bowl, combine flour, granulated sugar, baking powder, and a pinch of salt. Stir until they are well combined.

In a separate bowl, whisk together the melted butter, fresh orange juice, milk, eggs, vanilla extract, and orange zest.

Mix until the wet ingredients are thoroughly combined.

Slowly add the wet mixture to the flour mixture, stirring until just combined.

Be careful not to overmix, as it can make the muffins dense.

Gently fold in the dried cranberries with a wooden spoon until they are evenly distributed throughout the batter.

Spoon batter into the prepared muffin cups, filling each about two-thirds full to allow for proper rising and even baking.

​Add a few juicy cranberries to the top of the muffins. 

Place the muffin tin in the preheated oven for a bake time of approximately 18-20 minutes until golden brown or until a toothpick inserted into the center of a muffin comes out clean.

Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.