Preheat the oven to 425 degrees.
Prepare the muffin tins with non-stick spray or paper liners and set it aside.
Set the butter on the counter so it can soften.
In a medium sized bowl, mix together the dry ingredients (flour, baking powder, baking soda, kosher salt, and ground cinnamon) and set aside.
In a large mixing bowl, cream the butter with a paddle attachment (if using a stand mixer) until creamy (approximately 1 – 2 minutes) then add in the white granulated sugar and beat the ingredients together for another 3 – 4 minutes until they are creamy and thoroughly combined.
Turn the mixer to low and add in the eggs, one at a time. Next, add in the orange extract and the vanilla extract.
Next, add in the milk and the orange juice. Continue mixing on low until everything is thoroughly mixed together.
Turn the mixer off and add in ½ of the dry ingredients, turn the mixer back on low, and mix. Then repeat that process until you have mixed the dry and wet together completely. However, make sure that you are not overmixing the batter.
Remove the bowl from the mixer. Fold in the cranberries and if using orange zest in lieu of the orange extract, add your zest now.
Scoop the batter into the muffin tins filling each tin approximately 2/3rd of the way full.
Place the muffins into the oven and BAKE FOR 3 MINUTES at 425 THEN lower the temp to 325 and continue baking 15 – 20 minutes. You will want to start watching your time at the 15 minute mark as each oven bakes differently.
To test for doneness, remove the tin from the oven and stick a toothpick or cake tester into the middle of the muffin. If it comes out clear, the muffin is done.
Let the muffins cool for 5 minutes in the muffin tin then remove to a wire rack to allow them to continue cooling. While they are cooling, prepare the glaze.