Preheat the oven to 180 °C (160 °C fan) and line a 12-cup muffin tin with paper liners.

In a bowl, whisk together the flour, bicarbonate of soda, caster sugar, cinnamon, nutmeg, and a pinch of salt.

In another bowl, combine the melted butter, yogurt, vanilla, eggs, orange zest and half the orange juice. Mix until smooth.

Pour the wet mixture into the dry ingredients, stir briefly. Then fold in the chopped chocolate and dried cranberries until evenly spread. Avoid overmixing.

Spoon the batter evenly into the paper cases, filling each about three-quarters full.

Bake for 30 minutes — muffins should rise and turn golden. Test doneness with a skewer in the centre; if wet batter sticks, bake a few more minutes.

While muffins cool in the tin for 10 minutes, whisk icing sugar with remaining orange juice to create a thin glaze.

When muffins are slightly cooled but still warm, brush the orange glaze over the tops. If you like, sprinkle a little pearl sugar on top for extra crunch. Let them cool completely before serving or packing.