Preheat oven to 425 degrees. Grease muffin cups with nonstick cooking spray or line with paper muffin cups.

In a small bowl, combine cranberries, orange zest and 3 Tbsp. granulated sugar. Set aside,

In a medium bowl, whisk together flour, baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and 1 cup granulated sugar until light and fluffy, about 2 minutes.

Add eggs, one at a time, beating well after each addition and scraping the bowl down as needed. Add vanilla extract.

Fold 1/2 of flour mixture then 1/2 of milk and then repeat. Fold in cranberry mixture being careful not to overmix. Divide batter evenly into 12 muffin cups. Bake at 425 degrees for 5 minutes then lower the oven to 375 degrees and continue to bake for 20 minutes until they're golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean. Cool in pan for 5 minutes.