Preheat the oven to 175 °C / 350 °F.
Place the muffin baking papers into a medium-sized 12-cup muffin mould (I use 12 cup - 38 x 27 x 3 cm muffin mould) and set aside until needed.
In a medium bowl, toss the cranberries with a handful of flour and have the cranberries covered with a thin layer of flour.
In a large bowl, stir the flour, baking powder, sea salt, ground cardamom, ground nutmeg, and set aside.
In another large bowl, combine the melted butter, sugar, vanilla extract and beat with an electric mixer on medium speed until the mixture is well combined. Do not over mix it.
Add eggs one at a time to the wet mixture and beat the mixture until eggs are well combined. Set the batter aside.
In a separate bowl, mix the buttermilk and orange juice and whisk until it is combined well.
At this stage, either switch to a hand whisker or silicone spatula. To the egg mixture, slowly add the flour mixture and the buttermilk mixture by alternating between them until all 3 mixtures are fully combined. Make sure not to over mix at this stage, only gently fold the mixture to make sure everything is combined well.
Add the cranberries and the orange zest to the batter and gently fold them into the mixture.
Divide the batter evenly among the 12 moulds with the help of an ice-cream scooper or a tablespoon.
Bake the muffins for around 25 minutes or until the top of the muffins get lightly golden brown. If you are not sure, insert a toothpick to see if it comes out clean.
Let the muffins cool down for at least 15 minutes in the tray before transferring to a cooling rack.