Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and a pinch of salt until evenly combined. This creates a light, airy base for the batter.
Zest the orange directly into the dry ingredients using a microplane, adding a burst of citrus aroma and bright flavor.
In a separate bowl, melt the butter and allow it to cool slightly. Whisk in the eggs one at a time, then stir in the orange juice and the remaining orange zest for extra citrus punch.
Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined—be careful not to overmix, as this keeps the muffins tender.
Gently fold in the fresh cranberries, being cautious not to crush them so they stay juicy and vibrant in the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. You can add a few extra cranberries on top for a pretty presentation.
Bake the muffins for 20–22 minutes, until golden on top and a toothpick inserted into the center comes out clean. The aroma will be citrusy and inviting.
Remove the muffins from the oven and let them cool in the tin for about five minutes to set. Then transfer them to a wire rack to cool slightly, revealing crisp edges and moist, tender crumbs.
Serve the muffins warm or at room temperature, enjoying the bright citrus scent and juicy cranberry bites in every mouthful. They’re perfect for breakfast or a cozy snack.
