Preheat your oven to 400°F. Prepare a standard 12-cup muffin tin with paper liners.

In a medium bowl, whisk together the flour, baking powder, and salt until they are light and thoroughly combined.

In a larger bowl, combine the sugar and orange zest. Whisk together for about a minute until they are well mixed and fragrant.

Add the milk, oil, orange juice, eggs, and vanilla to the sugar mixture. Stir until everything is fully blended.

Gradually add the flour mixture to the sugar mixture, stirring until just combined. It's fine if there are some small lumps of dry ingredients.

Gently fold in the cranberries until they are evenly distributed throughout the batter.

Divide the batter evenly among the 12 muffin cups and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for a few minutes before removing.