Preheat the oven to 400°F and grease a 12-cup muffin tin or line it with paper liners.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, place the cane sugar and orange zest. Use your fingers to work the zest into the sugar until well combined. This helps the zest release its fragrant oils. Add the oil and eggs and whisk until well combined, then add the orange juice, milk, and vanilla and whisk until smooth.

Add the dry ingredients to the wet ingredients and stir until just combined.

In a medium bowl, combine the cranberries and the ½ teaspoon flour. Toss to coat, then fold into the batter.

Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Make the orange glaze, if using: In a medium bowl, whisk together the powdered sugar and 1 tablespoon orange juice. The glaze should have a thick, pourable consistency. If needed, add more orange juice, 1 teaspoon at a time, to help it come together.

Drizzle over the cooled muffins. Allow the glaze to set for a few minutes before serving.