In a medium bowl, whisk together the gluten-free baking flour, baking powder, and salt. Finely chop the cranberries.

In a large bowl, whisk together the granulated sugar, brown sugar, eggs, yogurt, melted butter, and orange zest until smooth. Add the dry ingredients and mix with a spatula until fully combined. Fold in the chopped cranberries.

Cover the bowl with plastic wrap and let sit at room temperature for 30 minutes (or in the fridge overnight). This important step allows the batter to hydrate fully.

Preheat the oven to 400°F. Line a standard muffin pan with paper baking cups. Using an ice cream scoop or large spoon, portion batter evenly into the prepared muffin tin. Top with the streusel topping, pressing the topping lightly into the batter.

Bake for 18-22 minutes, until golden and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to continue cooling. Enjoy!