Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or grease it well. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt until evenly combined. Zest the orange directly into the dry ingredients, filling the air with a bright citrus aroma.
In a separate bowl, whisk the egg until lightly frothy, then stir in the melted butter and freshly squeezed orange juice until the mixture is smooth and fragrant.
Pour the wet ingredients into the dry and gently fold together with a spatula until just combined. Be careful not to overmix; a few lumps are fine since overmixing can lead to dense muffins.
Gently fold in the fresh cranberries, trying not to crush them, to evenly distribute throughout the batter. The mixture will be thick and slightly lumpy, with pops of red berries visible.
Spoon the batter into the prepared muffin cups, filling each about three-quarters full. This gives room for the muffins to rise and develop a crackly top during baking.
Bake in the preheated oven for 20-25 minutes, until the muffins are golden brown on top and a toothpick inserted into the center comes out clean. The house will fill with a zesty citrus scent and the muffins will crack slightly on top.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. The tops should be crisp, and the inside moist and tender, with bursts of cranberry and orange flavor.
Enjoy these muffins warm or at room temperature, perhaps with a pat of butter or a drizzle of honey for extra indulgence. They are perfect for sharing during cozy winter mornings or holiday brunches.
