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Streusel
Icing
Preheat oven to 425°F (218°C) and place muffin liners in your muffin pan.
Make the crumb topping ingredients together roughly with a fork (not a spoon) and refrigerate while you make the muffins.
To a mixing bowl add the flour, sugar, cornstarch, baking powder, salt and cinnamon. Whisk together to combine.
Make a well in the centre then pour in the milk, oil, vanilla and orange zest. Mix gently with a spatula until just combined and you can't see any dry flour. Don't beat it or over-mix.
Add the cranberries to the batter and fold through.
Spoon evenly into the muffin pan filling all the way to the top. Top with streusel or coarse sugar.
Bake for 5 minutes at 425°F (218°C), then turn the oven down to 375°F (190°C) (do not open the door), and bake for another 22 to 25 minutes or until well risen, gently golden, and a toothpick or sharp knife inserted into the middle comes out clean.
Leave in the pan for 10 minutes before transferring to a wire rack to cool.
Make the icing and drizzle over the tip of the muffins.