Preheat the oven to 425º F. Then, spray a 12 cup muffin tin with non-stick spray, or line it with muffin/cupcake liners.
Mix the dry ingredients together in a medium bowl and set it aside.
Next, add the remaining ingredients to a large bowl (except the cranberries) and whisk until well combined.
Fold the cranberries into the batter. If you’re using fresh cranberries, coat them with 1 teaspoon of flour before adding them to the batter.
Divide the batter into the 12 muffin cups. I like to add a few more cranberries (not floured) to the top of each muffin for a nice presentation, but this is optional. Bake at 425º F for 5 minutes. Then, turn the oven down to 375º F and bake for 13-15 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
While the muffins are baking, go ahead and make the glaze. Add the orange juice to a bowl, and add about half of the powdered sugar. Mix it together, and continue to add powdered sugar a little at a time, until you reach your desired consistency. You may not use all of the powdered sugar.
Once the muffins are done baking, let them cool for a few minutes in the muffin tin. Then, transfer them to a cooling rack or a plate. Drizzle the glaze over the muffins, and serve warm or let them cool all they way through. Enjoy!
