Preheat your oven to 190°C (375°F). Grease a muffin tin or line with paper liners, and gather all your ingredients.
In a large mixing bowl, whisk together the all-purpose flour, sugar, and baking powder until well combined. Zest the orange directly into the dry ingredients, then toss in the chopped cranberries, coating them lightly with the flour mixture.
In a separate bowl, melt the butter, then whisk in the buttermilk, eggs, and vanilla extract until the mixture is smooth and slightly frothy.
Pour the wet mixture into the bowl with the dry ingredients. Use a spatula to gently fold everything together, just until the flour streaks disappear—be careful not to overmix, as this keeps the muffins light and tender.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. You can press a few extra cranberries on top for a burst of color and flavor.
Bake in the preheated oven for 20 to 22 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean. You’ll smell a bright citrus aroma filling the kitchen as they bake.
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Transfer them to a wire rack to cool slightly, or enjoy warm with a pat of butter.
Serve these muffins warm or at room temperature, and enjoy the lively citrus and tart cranberry flavors in every bite.
