In a large bowl sift together the flour, baking powder, and salt. Remove 1 tablespoon of the flour mixture and toss it with the cranberries in a medium bowl. Set aside.
In the bowl of a mixer use the paddle attachment to beat the butter, sugar, orange zest, and vanilla. Beat on medium for 2-3 minutes, until light and fluffy.
Add the eggs and beat until combined. Scrape down the sides and bottom of the bowl and mix for a few seconds more to make sure everything is fully combined. Add in the sour cream and mix until just barely combined.
Add half of the dry ingredients to the mixer and mix on low until just about combined. Add the orange juice and mix on low for 10 seconds. Add in the second half of the dry ingredients and mix until just barely combined. Add the cranberries and any loose flour left in the bowl and fold into the batter by hand until just barely combined.
Scoop the batter into the prepared muffin pan filling the cups 2/3-3/4 of the way full. Sprinkle the tops with coarse sugar. Bake for 25-30 minutes, until the tops are lightly golden brown and a toothpick comes out clean from the center of a muffin. While the muffins are baking, combine the sugar, orange juice, and lemon juice for the glaze.
Brush the tops of the hot muffins with the glaze. Allow the muffins to cool for a few minutes in the pan before removing them to a cooling rack.