Step 1

Preheat oven to 425 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.

Step 2

In a large mixing bowl, whisk the egg for 10 seconds.

Step 3

Add yogurt, oil, maple syrup, orange zest, vanilla extract and whisk. Add baking powder, baking soda and salt; whisk very well until no lumps. Add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough.

Step 4

In a medium bowl, add cranberries and 1 tbsp flour, stir to coat with a spoon. Add to the bowl with batter and give a few more gentle stirs to incorporate.

Step 5

Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin and sprinkle with sugar.

Step 6

Bake for 10 minutes in preheated to 425 degrees F oven. Reduce heat to 375 degrees F (no need to wait for oven to cool off) and bake for another 13 minutes or until a toothpick inserted in the centre comes out clean.

Step 7

Remove from the oven, let muffins cool for about 5 minutes and transfer to a cooling rack to cool off a bit more.