Preheat the oven to 400°F. In a medium bowl, combine the flour, sugar, baking powder, salt, and grated orange rind (if using).

Make a well in the center of the flour mixture. Stir in the cranberries and chocolate chips.

In a large measuring cup, whisk together the almond milk, butter, vanilla extract, and egg. Add the egg mixture into the flour mixture, stirring just until the flour has been incorporated.

Scoop the batter evenly into 12 muffin cups coated with cooking spray.

Bake for 18 minutes or until a toothpick inserted into the center of the muffin comes out clean.

Remove muffins from pan immediately and place on a wire rack. Store muffins at room temperature for 2 days, or freeze up to 3 months.