Preheat your oven to 180°C (350°F). Grease a muffin tin or line it with paper liners to prepare for baking.
Use a microplane to zest one large orange, capturing about 2 teaspoons of fragrant zest. Set aside.
In a large mixing bowl, whisk together the flour, brown sugar, and baking powder until evenly combined. This creates a light, airy base for your muffins.
In a separate bowl, melt the butter or coconut oil, then whisk in the eggs one at a time until the mixture is smooth and slightly frothy. This adds richness and helps create a tender crumb.
Pour the warm milk into the wet mixture and whisk gently until fully combined. Stir in the orange zest for a burst of citrus aroma.
Gently fold the wet ingredients into the dry ingredients using a spatula, just until no streaks remain. The batter should be slightly lumpy but combined; avoid overmixing to keep the muffins tender.
Carefully fold in the cranberries, distributing them evenly throughout the batter without breaking them, so they stay juicy and vibrant.
Spoon the batter into your prepared muffin cups, filling each about three-quarters full. Place a few cranberries on top of each muffin for added color and flavor.
Bake in the preheated oven for 20-22 minutes, or until the muffins turn golden and a toothpick inserted into the center comes out clean. The tops will crack slightly and smell bright and citrusy.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a cooling rack to cool completely or enjoy slightly warm.
Serve these muffins with a cup of coffee or tea, appreciating the fragrant citrus and berry bursts with each bite. They’re best enjoyed fresh but can be stored in an airtight container for up to two days or frozen for longer freshness.
