Preheat the oven to 350°F. Line a muffin pan with paper liners.
In a medium mixing bowl, add all the dry ingredients and sift until well combined.
In a large bowl, whisk the eggs until frothy, about one minute. Add the wet ingredients and orange zest and and stir well to combine.
Using a wooden spoon or spatula, gently mix in the the dry mixture into the wet mixture. Gently fold in cranberries until just combined.
Add 2 heaping tablespoons into each muffin tin, dividing any leftovers evenly among the tins. Give the pan a shake to level the batter, then sprinkle sesame seeds evenly over the top.
Bake for about 22-25 minutes, or until golden on the outside and a toothpick comes out clean.