Heat oven to 425°F (218°C). Line a 12-cup muffin tin with cupcake liners then coat liners with nonstick spray.
In a food processor, process cranberries until chopped, about 10 pulses; set aside.
Whisk together flour, cornstarch, baking powder, cinnamon, baking soda, salt, and cloves in a large bowl, set aside.
Whisk together yogurt, oil, maple syrup, eggs, 2 teaspoons orange zest, and vanilla until smooth.
Add yogurt mixture to flour mixture and mix until mostly incorporated but some pockets of flour remain.
Gently fold chopped cranberries into batter just until combined.
Divide batter (it will be thick) between prepared muffin cups, about a heaping ¼ cup per muffin cup. Combine turbinado sugar with remaining teaspoon orange zest and sprinkle evenly over cups of batter.
Bake muffins 5 minutes at 425°F (218°C) then, keeping muffins in oven, reduce oven temperature to 350°F (177°C) and bake until a toothpick inserted in the centers comes out clean, 16–18 minutes more. Total bake time is about 21–23 minutes.
(For mini muffins, bake 11–14 minutes at 350°F (177°C).
Transfer muffin tin to a wire rack and cool 5 minutes, then transfer muffins from pan to wire rack to cool completely.
Store cooled muffins at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to 5 days.