• 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.

Glaze:

• Add all the ingredients to a medium bowl and stir to fully combine. If the glaze is too thick, add a bit more juice. If the glaze is too thick, add a little more sugar.
• Drizzle over muffins.
• Serve and enjoy!