Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
Cut 1 cup of whole cranberries in half, combine with ½ cup of whole berries. Set aside.
In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugar and beat on high until creamed, about 2 minutes.
Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, and then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed. Beat in the orange zest until combined.
In a seperate large bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt. Whisk together until combined.
Pour the butter mixture into the dry ingredients and slowly mix with a whisk until just combined. Add the orange juice and milk, gently whisking until just combined and little lumps remain. Gently fold in the cranberries with a spatula.
Add about ⅓ cup batter into the prepared muffin pan, filling each cup about ⅔ full. Top the batter with 3 additional cranberries and some sugar (if desired).
Bake for 5 minutes at 425°F degrees, then keeping the muffins in the oven, lower the oven temperature to 350°F degrees and bake for 13 to 15 minutes or until a toothpick inserted in the center comes out clean. The total baking time is about 18 to 20 minutes.
Carefully remove muffins from the pan, and place them on a cooling rack.
Make the citrus glaze by whisking the sugar and orange juice. Gradually add more powdered sugar or juice as needed to modify the thickness. Drizzle over warm muffins. Allow it to cool briefly before serving.