Butter muffin tins and sprinkle with cinnamon sugar.
Cream together the butter and sugar.
Add the egg and mix.
Stir in the orange juice.
In a separate bowl, mix the flour, baking powder, baking soda, salt, and orange zest.
Wash and dry the cranberries and toss with a couple tablespoons of sugar.
Gently mix dry ingredients into wet just until combined.
Fold in the cranberries.
Fill muffin cups ⅔ full (may make mini muffins and just watch the bake time).
If using orange sugar, zest and orange and rub the zest into 2 T. sparkling sugar and then sprinkle over the muffins.
Bake for 18-20 minutes or until a toothpick comes out clean.
Cool in pan for 10 minutes and then move to a wire rack to completely cool.
Make the orange glaze by whisking orange juice into the powdered sugar, starting with 2 T. and until it reaches drizzling consistency. Drizzle over cooled muffins.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/cranberry-orange-muffins/