For the Muffins:
1/3 cup whole milk
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1/4 teaspoon almond extract
8 tablespoons unsalted butter, melted until browned and slightly cooled
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
heaping 1 cup whole and sliced fresh cranberries

For the Glaze:
3/4 cup pure maple syrup
1 tablespoon fresh lemon juice