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Preheat the oven to 375F. Line a 12-cup muffin tin with paper liners.
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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.
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Sift the flour, baking powder, and salt into a mixing bowl and set aside.
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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.
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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.
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Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack.
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Repeat with remaining batter.