Preheat oven to 425 degrees F.
Mix the dry ingredients, then use a pastry blender to incorporate the butter.
Using a zester, zest one tablespoon of an orange.
Add egg, orange juice, and zest in flour mixture.
Rinse and dry cranberries. Place 1 ½ cups of the cranberries in a bowl with one tablespoon of flour. Coat the cranberries with flour.
Fold in chopped nuts and flour coated cranberries
Line a muffin tin with paper liners or butter the pan.
Using a muffin scoop, fill the muffin tins.
Sprinkle orange sugar (see recipe in the notes) over the tops and add cranberries to the top of the muffins. Cut large ones in half.
Bake until the muffin tops are golden and just firm, 17 - 20 minutes.