– 2 cups fresh or frozen cranberrie – 2 cups white whole wheat flour or regular whole wheat flour – 1 teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon fine salt – ⅓ cup melted coconut oil or extra-virgin olive oil or melted unsalted butter – ¾ cup honey or maple syrup – 2 eggs, preferably at room temperature – 1 cup plain Greek yogurt* – 2 teaspoons vanilla extract – Zest from 1 medium orange (about 1 teaspoon), preferably organic – 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
Preheat oven to 400��F. Grease or paper all 12 muffin cups. Blend the cranberries for 5 seconds in a food processor until broken down but not puréed (see photos). Set aside.
Mix flour, baking powder, soda, and salt in a large bowl. Mix well. Mix oil and honey in a medium bowl with a whisk. After whisking the eggs, add the yoghurt, vanilla, and orange zest. Mix well.
Stir the wet ingredients into the dry with a large spoon until combined (a few lumps are okay). Fold the cranberries into the batter gently. To fill the 12 muffin cups, divide the batter evenly.
Sprinkle turbinado sugar on muffin tops. Bake the muffins for 15–18 minutes until golden and a toothpick inserted into one comes out clean.
Let the muffin tin cool on a rack. To release the muffins from the pan, run a butter knife around their edges. Cover leftover muffins and store at room temperature for 2 days or in the fridge for 5 days. Muffins can be frozen for 3 months.