Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6. Grease a 12 hole muffin tin.
In a stand mixer, or a large bowl, cream 115 g Butter and 120 g Granulated sugar together until creamy and well mixed.
Add 120 g 0% Greek yogurt, 2 Eggs and 2 teaspoon Vanilla extract and combine.
Add the zest and juice of 1 Orange and 3 tablespoon Almond milk. Mix gently.
In a separate bowl, mix together 220 g Plain flour, 1 teaspoon Baking powder, 1 teaspoon Baking soda, 0.5 teaspoon Cinnamon, 0.5 teaspoon Ground ginger and 0.5 teaspoon Sea salt.
Pour the wet ingredients into the dry ingredients and mix well.
Add 100 g Dried cranberries and 50 g Dark chocolate chips and mix well.
Divide the batter between the muffin tin and put in the oven for 30 minutes.
Notes
You could use fresh cranberries instead of dried, but it might change the texture a little.
Don't over-mix your muffins, otherwise you will end up with dense and heavy muffins.
Don't open the oven when cooking the muffins, as they might deflate.
When using dried cranberries, it is best to soak them first, as it makes them a little juicier.
The dark chocolate chips in these muffins do make them sweet, but you could easily leave them out.
Mix things up a bit and swap the cranberries for dried cherries or sultanas.
Try using white chocolate chips instead of dark.
Add a few extra cranberries to the top of the muffins to make them look more presentable.
To make these gluten free, you could use almond flour, however it would make them a little dry.