Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners.
Make the muffins: In a large bowl mix the flour, baking powder, baking soda and salt. Set aside. In a medium bowl mix the eggs, brown sugar and white sugar until combined. Whisk in the oil, buttermilk, vanilla extract and orange zest. Stir in the wet ingredients into to the dry ingredients. Do not over-mix. Fold in the cranberries.
Fill the cupcake liners with batter using a spoon or an ice-cream scoop. Place more cranberries on the top if desired.
Bake them for 5 minutes at 425°F and then lower the temperature to 350°F and bake for 15-17 minutes more or until a toothpick inserted in the center comes out clean. Let them cool for 5 minutes in the pan, then transfer them to a cooling rack until completely cooled.
Make the orange glaze: Whisk the powdered sugar with 1 tbsp orange juice at a time to your desired consistency. Drizzle over cooled muffins.