All ingredients should be at room temperature.
Preheat the oven to 180°C / 350°F / Gas Mark 4.
Mix and sift all the dry ingredients into a large bowl.
In another large bowl, whisk all the wet ingredients together until smooth.
Add the wet ingredients to the dry ones, whisk until just combined, don‘t overmix the batter, small lumps are ok.
Divide the batter into the 10 muffin cups (you can scoop it with an ice cream spoon)
Add 4 cranberries to each muffin, use the blunt end of a chopstick or your finger and poke the cranberries into the batter until submerged.
Bake for about 20 minutes or until a skewer inserted in the middle comes out clean. The baking time may slightly vary, depending on the oven.
Cool on rack for 10-15 minutes, before removing the paper cups. Decorate with the cocoa icing, if you wish.