Butter muffin tins or line with cupcake liners. Preheat oven to 400°F (200°C).

Using a stand mixer with paddle attachment, beat butter, granulated sugar and brown sugar on high speed until light and fluffy. Scrape bowl and add eggs, one at a time, beating on medium speed until combined. Beat in orange zest until combined.

In a medium-sized bowl, sift together flour, baking soda, baking powder and salt. Set aside. In another medium-sized bowl, whisk together yogurt, vanilla extract, orange juice and buttermilk.

Add about half of the flour mixture to the butter-egg mixture and mix on low speed just until combined. Scrape bowl. Then add about half of the yogurt mixture and mix on low speed until combined. Repeat with the rest of the flour mixture and then rest of the yogurt mixture, mixing just until combined. Fold in most of the cranberries, reserving some for the tops of the muffins, if desired.

Scoop the dough into the prepared muffin pan. Push remaining cranberries into the tops slightly.

Bake at 400°F (200°C) for 5 minutes, then reduce heat without opening the oven to 350°F (165°C) and bake for another 10-12 minutes, until a toothpick inserted in the center of a muffin comes out clean. Cool in pan on a wire rack for 5 minutes, remove muffins from pan and cool completely.

To make the glaze, whisk all the ingredients together, starting with 2 tablespoons of orange juice and adding a bit more if the glaze to too thick to drizzle. Drizzle glaze over cooled muffins.

Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to two months.