Preheat the oven to 375°. Line a 12-cup muffin cups with muffin papers.
In a large mixing bowl combine the milk, yogurt, oil, abd eggs. Whisk until well blended.
Add the muffin mix, cranberries, and orange zest.
Fold just until combined.
Divide the batter among the muffin cups. It's okay if the cups overflow.
Bake for 25 to 30 minutes or until a tester comes out clean.
Cool the baked muffins on a wire rack.
Notes
To make ahead: Baked and cooled muffins can be stored in a ziptop freezer bag in the freezer. Nutritional values are approximate and based on 1 muffin.