Preheat oven to 425°F. Line a regular muffin pan with paper liners or grease with nonstick baking spray.
With an electric mixer, beat butter, sugars, and orange zest until pale and creamy, about 3-4 minutes. Scrape down the bowl as needed.
Add eggs one at a time, mixing after each addition. Add vanilla.
Combine flour, baking powder, salt and cinnamon in a separate bowl. Add to the butter mixture in 2 additions, alternating with the milk. Mix only until combined.
Fold in cranberries.
Scoop batter into prepared pan, filling about 2/3 full.
Bake for 5 minutes, then reduce oven temperature to 350°F and continue to bake muffins for about 10 minutes more, until muffins are set on top and spring back to the touch.
Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and just enough orange juice to make a thick but pourable glaze. Drizzle over muffins and enjoy!