Cranberry Orange Muffins

½ cup unsalted butter, softened to room temperature ½ cup granulated sugar ¼ cup packed light brown sugar 2 large eggs, at room temperature ½ cup sour cream, room temperature 3 tsps. pure vanilla extract 2 tsps. orange extract 1¾ cups all-purpose flour 1 tsp. baking soda 1 tsp. baking powder ½ tsp. ground cinnamon ¼ tsp. salt 2 Tbsps. orange juice 2 Tbsps. milk, room temperature 1½ cups fresh frozen cranberries Orange Glaze 1 cup powdered sugar 2-3 Tbsps. orange juice Preheat oven to 425°F. Line muffin tin with cupcake liners. Set aside. In medium bowl, using stand mixer fitted with paddle attachment, beat butter on high speed until smooth and creamy, about 1 minute. Add granulated and brown sugars and beat on high until creamed, about 2 minutes. Scrape down sides and bottom of bowl as needed. Add eggs, sour cream, orange and vanilla extracts. Beat on medium speed for 1 minute, then turn up to high speed until mixture is combined and uniform in texture. In large bowl, whisk together flour, baking soda, baking powder, cinnamon and salt. Pour dry ingredients into wet ingredients and slowly mix with whisk. Add orange juice and milk, gently whisking until combined and little lumps remain. Fold in cranberries with silicone spatula. Spoon batter into prepared muffin pan, filling 3/4 full. Bake 5 minutes, then lower oven temperature to 350°F and bake for 12-15 minutes or until a toothpick inserted in center comes out clean. Let cool 5 minutes in muffin tin then remove to wire racks to cool. In small bowl, whisk together powdered sugar and 2 Tablespoons orange juice. If needed, add more orange juice, one teaspoon at a time, until drizzle consistency is reached. Drizzle over warm muffins.