Preheat your oven to 375°F (190°C) and line the muffin tin with paper liners or grease it.

Combine 1 ½ cups of flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ cup granulated sugar, ½ cup brown sugar, and ½ teaspoon cinnamon in a bowl and whisk until lump-free.

In another bowl, beat 1 large egg, then mix in ¼ cup vegetable oil, 1 teaspoon vanilla extract, 1 cup orange juice, and the zest of 1 orange until smooth.

Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined, leaving some lumps.

Fold in 1 cup of chopped cranberries carefully into the batter.

Divide the batter into muffin cups, filling each about two-thirds full.

Bake in the oven for 18-22 minutes or until a toothpick comes out clean from the center.

Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Serve warm or at room temperature.