Preheat an oven to 420F (215C). Line a 12-cup muffin pan with cupcake liners.
In a large bowl, stir together the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, and orange zest.
In a second bowl, whisk together the egg, melted butter, vanilla extract, milk, and orange juice until blended. Add the wet mixture to the dry mixture, stirring just combined and everything is evenly moistened. It is ok if the batter is slightly lumpy.
Using a silicone spatula, fold in the cranberries just until evenly distributed, do not overmix. Spoon the batter into the prepared muffin pan, filling the cups all the way to the top.
Bake for 5 minutes at 420F (215C), then keeping the muffins in the oven, lower the oven temperature to 350F (180C) and bake for 15-20 more minutes or until a skewer inserted in the center comes out clean and the muffins are golden on top.
Transfer the pan to a cooling rack and let the muffins cool for 5 minutes. Remove the muffins from the pan and let cool to room temperature on the rack.