• Preheat oven to 425 degrees. Spray a standard muffin tin with baking spray or line with paper liners.

Muffins

• In a large bowl combine flour, baking powder, and salt.
  2 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1 teaspoon salt
• In a medium bowl whisk 1 cup of sugar and 2 eggs until thick and pale. Slowly whisk in the vegetable oil and melted butter, until combined.
  1 cup sugar, 2 large eggs, 1/4 cup vegetable oil, 4 tablespoons unsalted butter
• Add the buttermilk, vanilla, and orange zest mix until combined. Toss 1 1/4 cup fo cranberries in the dry mix.
  1 cup buttermilk, 2 teaspoons vanilla extract, zest of 1 medium orange, 1 1/2 cups fresh or frozen cranberries
• Gently fold the wet mixture into the dry mixture just until combined. (careful to not over mix, it will be lumpy with some dry flour spots).
• Using ice cream scoop divide the batter among 12 muffin cups. Fill the 12 muffin cups, mounding slightly, and gently press the remaining cranberries into the top of each muffin.
  1 1/2 cups fresh or frozen cranberries
• Bake for 16-18 min.
• Let muffins cool in the muffin tin for 5 minutes. Transfer to a wire rack to continue cooling.
• Whisk the glaze ingredients together and drizzle over the top of the muffins.
  1 cup confectioners' sugar, 3 tablespoons fresh orange juice, zest 1/2 medium orange