Preheat oven to 350 degrees. Grease 18 muffin cups. In a large mixing bowl, combine the first seven ingredients with a hand held mixer. Beat at medium speed until just combined and all dry ingredients have been incorporated. Stir in the cranberries, pecans and grated rind from one orange. Spoon batter into prepared muffin pan, bake for 25 minutes.
Combine the orange juice and 1/3 sugar and bring to a boil. Dip the tops of the cooked muffins in the glaze and then dip the tops into the coarse sugar, if desired.