Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or lightly coat it with cooking spray.

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.

Add the eggs one at a time, mixing well between each addition.

Stir in the orange juice and zest, ensuring all the components are well combined.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients until just combined.

Gently fold in the cranberries, being careful not to overmix — you want those berries to stay whole.

Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

If using the streusel topping, sprinkle it generously on top of each muffin.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Let cool in the tin for a few minutes before transferring to a wire rack.