Cranberry Orange Muffins

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Ingredients

1/3 cup (67g) packed light or dark brown sugar
1 Tablespoon (15g) granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup (4 Tbsp; 56g) unsalted butter, melted
2/3 cup (83g) all-purpose flour (spooned & leveled)
1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/4 cup (50g) packed light or dark brown sugar
1 Tablespoon orange zest (from about 2 oranges)
2 large eggs, at room temperature
1/2 cup (120g) plain yogurt or sour cream, at room temperature*
2 teaspoons pure vanilla extract
2 Tablespoons (30ml) fresh orange juice
2 Tablespoons (30ml) milk (any kind), at room temperature
1 and 1/2 cups (185g) fresh or frozen cranberries (do not thaw)
optional: coarse sparkling sugar, for sprinkling on top (if not using crumb topping)
1 cup (120g) confectioners’ sugar
2 Tablespoons (30ml) fresh orange juice

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