Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners or non-stick spray.

In a mixing bowl, combine the flour, sugar, baking powder, and salt.

In another bowl, whisk together the egg, orange juice, oil, and vanilla extract.

Gradually fold the wet ingredients into the dry ingredients.

Gently fold in the cranberries and orange zest, ensuring an even distribution.

Divide the batter evenly among the muffin cups, filling each about two-thirds full.

Bake in the preheated oven for 18-20 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 transferring them to a wire rack.