Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, whisk together the melted butter, eggs, orange juice, and orange zest.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the chopped cranberries.
Scoop the batter into the prepared muffin tins, filling each cup about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
