Thaw cranberries. With scissors, cut large cranberries in half. Place all cranberries in a bowl and toss with 1 tablespoon white sugar. Set aside.

Beat butter with white and brown sugar in a large bowl until it's smooth. Mix in eggs, sour cream, milk, vanilla extract, lemon extract and lemon peel.

In a separate bowl, thoroughly mix together flour, baking powder, baking soda, cinnamon and salt. Gently fold this dry mixture and the cranberries into the wet mixture. Do not overmix!

Spoon into greased or paper-lined muffin cups. Bake in 375ºF oven for about 20 minutes, or until an inserted toothpick comes out clean. Cool on wire racks.