These muffins use whole wheat flour, making them a filling addition to breakfast. Pair with a Greek yogurt or a couple hard boiled eggs for a satisfying start to your day!
Preheat oven to 425 degrees F. Line a muffin tin with 12 cupcake liners
In a food processor chop cranberries, set aside
Whisk together flour, cornstarch, baking powder, cinnamon, baking soda, and salt in a large bowl, set aside.
Whisk together yogurt, oil, maple syrup, eggs, orange zest and vanilla until smooth.
Add wet ingredients to dry ingredients and mix until mostly incorporated. Do not over mix.
Gently fold chopped cranberries into batter until just combined.
Divide the batter (it will be thick) between the muffin cups. Sprinkle each with cane sugar
Bake muffins 5 minutes at 425 then, keeping muffins in the oven reduce temperature to 350 degrees F and bake until a toothpick inserted in the center comes out clean, 16-18 minutes more.
Allow muffins to fully cool on a wire rack prior to eating