Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
In bowl of mixer, cream together the butter and sugar until combined, about 2-3 minutes. Add in the eggs, yogurt and vanilla extract and beat on medium speed until the texture is uniform. Add in the orange zest and beat until combined.
In a large bowl, combine the flours, baking powder, baking soda, cinnamon and salt. Pour the wet ingredients into the dry ingredients. Add the orange juice and milk and whisk until some lumps remain before adding the cranberries and folding until just combined.
Spoon batter into prepared muffin pan, filling them all the way to the top. Sprinkle some sugar over top.
Bake for 5 minutes at 425°F and then reduce heat to 350°F. Continue to bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool for 5 minutes in pan before transferring to a wire rack to cool.
Notes
Use fresh oranges for the orange juice. You need an orange for the zest so you might as well take advantage of the flavor.
If you want to mellow out the tartness of the cranberries, toss in 2 tablespoon of granulated sugar and let sit for 10 minutes.
Add some roasted pecans or walnuts if you want added crunch.
You'll know the muffins are done when a toothpick comes out clean.