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

In a mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt.

In another bowl, whisk together the wet ingredients: egg, milk, oil, orange juice, and orange zest.

Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined, being careful not to overmix.

Gently fold in the cranberries, being careful not to break them apart.

Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.

Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.