Heat the oven to 180C/gas 4. Line two muffin trays with paper cases or squares of baking paper.
In a large bowl, beat the butter and sugar with an electric beater until pale and fluffy.
Combine the almonds, flour, mixed spice, baking powder and salt in a bowl, then sift it on top of the creamed butter and sugar. Add the orange zest, 3 tablespoons of the juice and the eggs to the bowl as well. Beat everything together until you have a thick batter, then stir in the dried fruit, cranberries and apple.
Dollop the mixture into the muffin cases so they’re three-quarters full. Bake for 35 minutes, then turn down the heat to 160C/gas 3 and bake for a further 20 to 25 minutes, until the muffins are well risen and golden, and a skewer inserted into the centre comes out clean.
Leave to cool in the tin for 15 minutes, then remove to a rack to cool completely.
Gradually mix the icing sugar with 4-5 teaspoons of the orange juice to make a thick icing. Spoon into a piping bag with a round nozzle, or into a sandwich bag, snipping off one corner. Pipe crosses onto each muffin, dust with extra icing sugar and leave to set.