Preheat the oven to 375F. Line a 12-cup muffin tin with paper liners.

Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.

Sift the flour, baking powder, and salt into a mixing bowl and set aside.

In a standing mixer fitted with the paddle attachment, cream the butter, orange zest, and ⅔ cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition.

Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin.

Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack.

Repeat with remaining batter.