Preheat your oven to 425 °F (218 °C). Spray a 12-count muffin pan with nonstick spray or line with muffin liners.
If using crumb topping: In a small bowl mix the brown sugar, granulated sugar, and cinnamon. Stir in the melted butter. Then gently work in the flour using a fork until large crumbs form. Refrigerate while you prepare the batter.
In a medium bowl whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside. Sally's Baking In a large bowl (or mixer) beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 3 minutes. Scrape sides as needed. Add the orange zest and beat for 1 minute.
Add the eggs, yogurt or sour cream, and vanilla extract. Beat on medium for 1 minute, then on high until combined (it may appear slightly curdled). Scrape sides of bowl.
With mixer on low speed, add the dry ingredients to the wet ingredients and beat until just combined. Then add the orange juice and milk and continue on low speed until combined. The batter should be thick.
Using a spatula, fold in the cranberries.
Divide the batter into the prepared muffin cups, filling each up to the top. If using coarse sugar instead of crumb topping, sprinkle it over now. If using the crumb topping, spoon it over each muffin and lightly press the crumbs so they adhere.
Bake at 425 °F for 5 minutes. Then reduce the oven temperature to 350 °F (177 °C) and bake for approximately 18-20 more minutes (or until a toothpick inserted in the center comes out clean).
Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
If using icing: Whisk together the confectioners’ sugar and orange juice until smooth, and drizzle over the warm muffins. Let icing set slightly before serving.
