Preheat oven to 350 degrees. Line a muffin tin with muffin liners or spray with cooking spray, set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream together the butter and sugar. Add in the orange juice, milk, egg, and zest and beat to combine. (Mixture will be lumpy) Stir in the dry ingredients. Fold in the cranberries.
Spoon the batter into the prepared muffin tin. Bake for 18-20 minutes, until a toothpick inserted into the muffin comes out clean. Cool on a wire rack.
To make the glaze, whisk together the powdered sugar and orange juice, adding more or less juice until desired consistency is reached. Drizzle overtop of cooled muffins.
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Notes
To make gluten-free, I always recommend using a cup-for-cup flour brand. My favorite brands are King Arthur's Measure for Measure and Bob's Red Mill 1-to-1 flour. This just means that you don't have to add any additional ingredients to the recipe, just measure the flour as instructed.
If your cranberries are frozen, microwave them for a minute then roughly chop using a sharp knife. Or you can leave them whole for a tart bite, delicious!
If you are looking for a tarter muffin, omit the milk and use orange juice instead.
Note that the glaze makes enough to lightly drizzle over the dozen muffins. If you want a heavier glaze, double the amount of powdered sugar and orange juice you use.
Be sure to test doneness of the muffins using a toothpick as the color of the muffin doesn't change much when baking.
Apply the glaze when the muffins are cooled so it adheres better.
Make-ahead and freeze in an airtight container for up to two months.