Preheat oven to 425F. Spray a 12 count muffin pan with nonstick spray, or line with cupcake liners. Set aside.
In a stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, or about 1 minute. Add the granulated and brown sugar and beat on high until creamed, about 2 minutes, scraping down the sides of the bowl as needed.
Ass the eggs, yogurt, and vanilla extract Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniformly textured. Beat in the orange zest until combined.
In a separate large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients mixture, and slowly mix with a whisk.
Add the orange juice and milk, gently whisking until combined and uniformly textured. Fold in the cranberries with a spoon or spatula.
Spoon the batter into the prepared muffin pan, filling them all the way to the top. Bake for 5 minutes at 425F, then lower the temperature to 350F and bake for 18-20 more minutes, or until an inserted toothpick comes out clean.