1. Stir together first 4 ingredients in a large bowl; make a well in center of mixture. Add buttermilk and next 3 ingredients, and stir just until dry ingredients are moistened. Fold in cranberries. Spoon batter evenly into 12 paper-lined muffin cups, filling two-thirds full.
2. Bake at 425° for 20 minutes or until lightly browned and a wooden pick inserted in center comes out clean. Remove muffins from pans to wire racks; let cool 15 minutes. Serve warm or at room temperature.
You can freeze these muffins in zip-top plastic freezer bags. Thaw them at room temperature, or microwave frozen muffins at HIGH 15 to 30 seconds.