Preheat oven to 425 degrees F. Spray a 12-count muffin pan with non-stick spray or line with cupcake liners. Set aside.

In a medium bowl, using an electric mixer, cream butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars. Beat on high until smooth, about 2 minutes. Add eggs, yogurt, milk, and vanilla extract. Beat on medium speed for 1 minute, then turn up to medium speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed. Add in the orange zest and beat until combined.

In a different bowl, mix together the flour, baking soda, baking powder, salt, and cinnamon. Add the dry ingredients and mix slowly . Fold in the cranberries and pecans.

Spoon batter into prepared muffin pan. Fill to almost the top.

Bake for 5 minutes at 425 degrees F, then lower the oven temperature to 350 degrees F and bake for 16 to 18 more minutes or until a toothpick inserted in the center comes out clean. Total cook time will be 21 to 23 minutes.Optional glaze:

Whisk all glaze ingredients until smooth. Drizzle glaze over muffins and serve warm.