Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, mix the melted butter, eggs, vanilla extract, orange zest, and orange juice.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Gently fold in the cranberries until evenly distributed.

Do not overmix; the batter should be slightly lumpy.

Divide the batter evenly among the muffin cups, filling each about ¾ full.

Bake in the preheated oven for 20-25 minutes, or until a toothpick comes out clean.

Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.

Enjoy warm or at room temperature.