Preheat oven to 180°C (350°F) and line a muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix orange juice, milk, oil, egg, vanilla extract, and orange zest.
Pour wet ingredients into dry ingredients and mix until just combined.
Gently fold in cranberries without overmixing.
Divide batter evenly into muffin cups.
Bake for 20–22 minutes until a toothpick comes out clean.
Remove from oven and let muffins cool for 5 minutes.
Transfer to a wire rack and cool completely before serving.
