Preheat oven to 375 degrees.

Line a muffin tin with paper liners.

In a medium bow, combine flour, baking powder and salt.

In a food processor fitted with a metal blade, coarsely chop cranberries.

In a large bowl, whisk together 1 cup of the sugar, eggs, milk, oil, orange zest and vanilla. Stir in flour mixture, just until combined. Fold in chopped cranberries and chocolate chips. DO not overmix.

Spoon batter into prepared muffin cups. Sprinkle evenly with remaining sugar.

Bake in preheated oven for 20 to 24 minutes or until puffed, golden and a tester inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack.