These cranberry orange pistachio muffins are made with whole wheat flour and no refined sugar! They're sweetened with maple syrup and topped with a vanilla bean glaze!
Preheat oven to 375℉. Spray a standard muffin tin liberally with nonstick spray, or line with liners. Set aside.
In a medium bowl, whisk together the egg, egg yolk, yogurt, milk, maple syrup, vanilla, and melted butter. Set aside.
In another medium bowl, whisk together the flour, cinnamon, orange zest, salt, baking powder, and baking soda. Add the dry ingredients to the wet, and mix until just incorporated. Fold in the cranberries and pistachios. Spoon into muffin tins and sprinkle with turbinado sugar if desired.
Bake for 18-20 minutes or until golden and a toothpick comes out clean. Let cool for a few minutes in the tins, then remove and cool the rest of the way on a cooling rack.
While muffins are baking, whisk together the powdered sugar, vanilla bean seeds, and milk until combined. I start with 2 tablespoons of milk, and I add the extra tablespoon if it seems too thick. Once muffins are cooled, drizzle with glaze and devour!