• Preheat the oven to 350°F, and line a muffin pan with paper liners.

Muffin Batter

• In a small bowl, combine the sugar and orange zest. Set aside.
  1 cup granulated sugar, 1 tablespoon orange zest
• In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
  2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
• Use a hand mixer to combine the buttermilk, oil, orange juice, eggs, and vanilla. Add the sugar mixture, and flour mixture to the wet ingredients. Continue to mix until just combined. Fold in the fresh cranberries.
  ½ cup buttermilk, ½ cup vegetable oil, ½ cup orange juice, 2 large eggs, 1 teaspoon pure vanilla extract, 1 ½ cups fresh cranberries
• Fill the muffin liners ⅔ to ¾ of the way full leaving room for the muffins to expand while they bake.

Crumble

• In a small bowl, combine the flour, sugar, and melted butter. The mixture will be thick and crumble.
  1 cup all-purpose flour, 6 tablespoons unsalted butter, ½ cup granulated sugar
• Tear off pieces of the crumble and place on top of the uncooked muffins.
• Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.

Glaze

• While the muffins bake, make the glaze. Combine the powdered sugar and orange juice until smooth. Adjust the orange juice as needed to reach the desired consistency.
  1 cup powdered sugar, 2 to 3 tablespoons orange juice
• After the muffins bake, remove them from the oven and allow them to cool completely before adding the glaze.
• Store leftover muffins in an airtight container for up to 3 days.