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1
Preheat the oven to 350 degrees F and adjust 2 oven racks to the top and bottom halves of the oven.
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2
Line 2 baking sheets with greased parchment paper.
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3
Sift the flour, baking powder, salt and baking soda together in a medium bowl.
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4
Whisk the buttermilk, orange zest, vanilla and egg together in a separate bowl.
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5
Toss the cranberries with 1 1/2 tablespoons of the sugar.
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6
Beat the butter and remaining 1/2 cup sugar together in the bowl of a stand mixer fitted with a paddle on medium-high speed until light and fluffy, about 4 minutes (or in a large bowl if using a hand mixer), scraping down the sides of the bowl as needed.
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7
Adjust the speed to low and add the dry and wet mixtures in alternating batches until just combined.
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8
Add the cranberries and fold in using a spatula.
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9
Spray a 1/4 measuring cup lightly with pan spray.
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10
Scoop a level 1/4 cup of batter and scrape out with a rubber spatula onto the baking sheets.
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11
Repeat with the remaining batter, spacing the muffin tops about 2 inches apart.
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12
Pat the dough into rounded mounds using wet or greased hands.
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13
Chill 30 minutes.
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14
Bake until the muffin tops are slightly golden and can be easily lifted from the baking sheets with a spatula, 18 to 20 minutes.
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15
Be sure to keep an eye on these and rotate the baking sheets top to bottom about every 5 minutes or as needed to ensure even baking.
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16
Let cool in the pan 3 minutes and then transfer to a cooling rack until cool to the touch.
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17
Stir together the confectioners' sugar and orange juice and drizzle over the muffin tops.
