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Preheat the oven to 200°C, fan 180°C, gas 6. Line a 12-hole muffin tin with paper cases. Mix ½ teaspoon of cinnamon with the demerara sugar in a small bowl, ready for the topping.
Sift the flour, bicarb, baking powder, 1 teaspoon of cinnamon and a pinch of salt into a mixing bowl. Stir in the sugar, zest and cranberries.
Beat the egg with the oil, milk and orange juice in a jug then pour into the dry ingredients. Use a spoon or spatula to fold the wet and dry ingredients together, but don't overmix or you will end up with tough muffins.
Divide between the paper cases and sprinkle with the cinnamon sugar to give them a crunchy crust. Bake for 20-25 minutes until well-risen and golden brown.
Remove from the tin and cool on a wire rack.