Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.
Prepare the muffin batter by beating together the butter until creamy, about 1 minute.
Add the white sugar and brown sugar and blend until creamed, 2 minutes.
Add the eggs, sour cream and vanilla extract; beat until smooth and creamy.
Add the orange zest and mix well.
In a separate dish stir the flour, baking powder, baking soda, cinnamon and salt together until well combined.
Slowly add the flour mixture to the batter until just combined.
Add the milk and orange juice, gently whisk until combined and little lumps remain. Gently fold in 1 1/4 cups of the fresh cranberries.
Spoon the batter equally into the muffin pan filling them to the top. Add the remaining 1/4 cup of fresh cranberries to the top of each muffin.
Sprinkle some coarse sugar on top of each muffin.
Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 12-15 minutes, or until a tester inserted in the center comes out clean.
Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack over parchment paper to finish cooling.
Make the orange glaze by combining the powdered sugar together with the fresh orange juice and mix until creamy and smooth. Drizzle over the top of the muffins. Serve and enjoy.