Preheat oven to 425F degrees. Line a 12-count muffin pan with cupcake liners. Set aside.
In a medium bowl, using a mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Scrape the sides of the bowl with a spatula.
Add the granulated and beat on high until fully combined, about 2 minutes. Scrape the sides and bottom of the bowl as needed.
Add the eggs, greek yogurt, and vanilla extract. Whisk for about 2 minutes, starting on medium speed and gradually increasing it to high speed. Scrape down the sides and bottom of the bowl as needed.
Beat in the orange zest until combined.
Add the flour, baking soda, baking powder, cinnamon, nutmeg and salt to a large bowl. Stir together to combined.
Add the flour mixture to the wet ingredients and gently stir in until fully combined.
Slowly whisk in the orange juice and milk until combined and little lumps remain.
Using a spatula or wooden spoon, fold int the cranberries. You can also use frozen cranberries, just don't thaw them if you decide to use them.
Spoon batter into the prepared muffin pan, filling them all the way to the top. Top each muffin tip with a few more cranberries.
Bake for 5 minutes at 425F degrees, then lower the temperature to 350F degrees and bake for 18-20 more minutes more or until a toothpick inserted in the center comes out clean.
Remove muffins from oven, let them cool in the pan for 5 minutes, then remove them from tins and transfer to a cooling rack. Let the muffins completely cool before topping with the glaze.