Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
In a medium bowl, combine the flour, granulated sugar, brown sugar, cold butter, and cinnamon. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the oil, buttermilk, eggs, vanilla extract, orange zest, and orange juice.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the chopped cranberries.
Fill each muffin cup about 2/3 full.
Sprinkle the streusel topping evenly over the muffins.
Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
