• Preheat to 425°F. Spray a 12-cup muffin tin with nonstick spray or line with paper liners. Liners prevent sticking and make cleanup easier.

Make the Crumb Topping

• Mix the brown sugar, granulated sugar, and cinnamon in a small bowl.
  1/3 cup brown sugar, 1 tablespoon granulated sugar, 1/2 teaspoon ground cinnamon, 2/3 cup all-purpose flour
• Stir in the melted butter, then add the flour. Use a fork to mix until crumbs form, stopping as soon as it looks crumbly to avoid overmixing.
  1/4 cup butter
• Place the topping in the refrigerator to keep it cold while making the batter. Cold crumbs hold their shape better when baking.

Whisk the Dry Ingredients Together

• In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Spoon the flour into your measuring cup and level it off with the back of a knife for accuracy.
  1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/2 teaspoon salt

Cream the Butter and Sugars

• In a large bowl, beat the softened butter, granulated sugar, and brown sugar on high speed with a mixer until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl with a spatula to ensure even mixing.
  1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/4 cup brown sugar

Add the Wet Ingredients

• Beat in the eggs, sour cream, and vanilla extract until the mixture is smooth. Add the orange juice and milk, mixing until well combined. Don’t worry if the mixture looks slightly curdled—it will smooth out once the dry ingredients are added.
  2 eggs, 1/2 cup sour cream, 2 teaspoons vanilla extract, 2 tablespoons milk, 2 tablespoons fresh orange juice
• Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to over mix, stop as soon as there are no streaks of flour visible.
• Stir in the orange zest.
  1 tablespoon orange zest
• Gently fold in the raw cranberries, being careful not to crush them.
  1 1/2 cups fresh cranberries

Fill the Muffin Cups and Bake

• Spoon the batter into the prepared muffin tin, filling each cup to the top.
• Sprinkle the crumb topping evenly over the muffins, pressing it down gently so it sticks. If not using the crumb topping, sprinkle coarse sugar over the muffins for a crunchy top.
• Bake at 425°F for 5 minutes.
• Then reduce the oven temperature to 350°F without opening the oven door. Continue baking for 16–19 minutes, or until a toothpick inserted in the center comes out clean. Keeping the oven door closed while lowering the temperature ensures even baking.

Cool and Add Glaze

• Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. If using the glaze, whisk together the powdered sugar and orange juice, then drizzle it over the muffins once they are cool.
  1 cup powdered sugar, 2 tablespoons fresh orange juice