Preheat the oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, mix the melted butter, eggs, orange juice, and orange zest until well combined.

Pour the wet ingredients into the dry ingredients and gently fold until just combined.

Carefully fold in the chopped cranberries, distributing them evenly throughout the batter.

Divide the batter evenly among the prepared muffin tin, filling each cup about two-thirds full.

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

Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack.

Serve warm or at room temperature and enjoy!