Preheat the oven to 400°F (200°C) and prepare muffin tins with either spray oil or cupcake liners.
Measure out all the dry ingredients ( 2 cups flour, 2/3 cup sugar, 2 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/4 tsp nutmeg, and 1 cup dried cranberries) and add them to a mixing bowl.
In a separate container (I like to use a large measuring cup) add all the wet ingredients. (3/4 cup milk of choice, 1 cup apple sauce, 1/3 cup oil, 1 teaspoon lemon juice, 1 1/2 tsp orange extract)
Give the wet ingredients a good stir and then pour them into the dry mixture and dried cranberries.
Stir with a spatula until it forms a smooth batter and then immediately fill the cupcake tins.
Place in oven and turn down the oven temperature to 375°F (190°C).
Bake for 18 minutes and then allow to cool before adding orange glaze if desired.
For the orange glaze
Mix the powdered sugar, orange juice, and orange extract in a small bowl until smooth, then drizzle over top of the cool muffins.
Notes
Be sure to spoon measure your flour, so you have an accurate measurement.
You can add a little orange zest to the muffin batter and/or the glaze for a stronger orange flavor.
Make sure to pre-heat your oven to 400° F (200°C) and that it has reached that temperature before putting your muffins in the oven or they will not rise as much.
Make sure your baking powder has not expired, or it will not rise well and you will have flat muffins.