First, start by preheating the oven to 425 and line your muffin pan with paper liners, set aside.
In a large bowl, add in the flour, baking powder, baking soda, salt and sugar. Give it a good stir to combine, and set aside.
In a medium bowl, whisk the melted butter, eggs, yogurt, milk, orange juice, orange zest, and vanilla together until well combined. Pour the wet mixture over your dry mixture slowly, then mix just until combined. Fold in the cranberries, then divide the muffin batter into the 12 prepared muffin liners.
Bake at 425F for 5 minutes, then reduce the oven's temperature to 375F and bake for another 15 minutes or until a tooth pick inserted in the center comes out clean . Let the muffins cool down for 10 minutes then transfer them to a cooling rack to cool down completely.