Preheat oven to 400º F.
In a small bowl, stir together the cranberries and orange juice. Set aside to soak.
In a medium bowl, rub orange zest into the brown sugar using fingertips. Set aside.
In a large bowl, whisk to combine AP flour, quick oats, baking powder, salt, cinnamon, and ginger.
To the sugar mixture add cranberries and juice, melted butter, eggs, milk, and vanilla extract. Whisk to combine completely.
Pour wet ingredients into the dry ingredients and whisk to combine until no streaks of flour or dry spots remain.
Fill twelve lined muffin cups with 1/4 cup of muffin batter each. Sprinkle tops with reserved quick oats.
Bake at 400º F for about 16-20 minutes, or until tops are golden and a skewer insterted ito the center comes out clean.