Preheat over to 350 degrees F and line a 12-count muffin pan with paper liners, set aside.

In the bowl of an electric mixer add butter and cream for 1 minute.

Add in the brown sugar and cream for another 2 minutes.

Add in eggs, orange zest, yogurt, minced rosemary, and vanilla bean paste. Mix for 1-2 minutes or until the mixture is combined. Don't worry it will look unhomogenized but it's ok.

In a large bowl whisk together flour, baking soda, baking powder, and salt.

Pour the wet mixture into the flour and stir to combine.

Once the mixture starts coming together and you don't see a lot of flour add the milk and orange juice. Continue stirring until the dough is together.

Fold in the cranberries.

Add equal amounts of the batter to the prepared muffin pan.

Top each muffin with the oat topping. You want to use all the topping so don't be afraid to really top those muffins.

Bake for about 25 minutes or until the muffins are fully cooked.

After you pull the muffins out of the oven let them cool for 10 minutes and drizzle with glaze.

Add all ingredients to a small bowl and stir to combine.

Once fully combined set aside. If the mixture gets set up while you make the batter it's ok. Just break it apart with your hands.

Whisk together until smooth.

If it’s too thick add a little more orange juice. If it’s too thin add a little more powdered sugar.