Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin pan with paper liners.

Sift flour, baking powder, and salt together into a medium bowl.

Beat sugar and oil together in a large bowl with an electric mixer until light in color and well blended, about 3 minutes. Add beaten egg and mix until smooth. Mix in orange juice and zest.

Add flour mixture in batches, stirring until just combined. Fold in cranberries until incorporated.

Spoon batter into the prepared muffin cups, filling each 2/3 full.

Bake in the preheated oven until the tops are golden and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Cool muffins in the pan briefly, then transfer to a wire rack to cool completely.