Preheat the oven to 350 degrees. Line two muffin tins with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In the bowl of a stand mixer, beat together the butter, sugar, sour cream, and milk until smooth. Add the vanilla bean paste, orange extract, and orange zest. Add the eggs one at a time, mixing well after each addition.
Add the dry ingredients to the wet ingredients, and mix until just combined. Gently fold in the orange marmalade and cranberries. Scoop the batter into the prepared muffin tins, filling 3/4 of the way full.
Bake 25 minutes, until the tops and edges began to brown. Remove the muffins from the oven and let cool in the pans for five minutes, then transfer to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, orange juice, and orange zest. Dip the muffins into the glaze, swirling them to remove any excess glaze. Let sit five minutes before serving.