Preheat oven to 375F.
Stew the pieces of chopped dried oranges in orange juice until soft, then drain and press in a sieve to remove most of the liquid.
Reserve 1/4 cup of the cooking liquid or amend with additional orange juice.
Mix wet and dry ingredients separately, adding the stewed oranges and the quarter cup liquid to the wet, then combine everything to make batter, being sure not to overmix.
Place batter in greased muffin cups or in cupcake paper lined muffin tin, about half to 2/3 full.
Bake 20-25 minutes (I did 22) and cool in pan a few minutes before turning out to cool completely.
After cooling, stir together the glaze and spoon it over the muffins, sprinkle with some coarse crystal sugars, and allow to set up and dry.