Preheat oven to 375 F. Grease or line a 12-cup muffin tin. Set aside.
In a large bowl, whisk together egg and sugar.
Stir in oil, milk, and Greek yogurt.
Add flours, baking soda, baking powder, and salt; stir until just combined.
Fold in either the cranberry mix-ins (cranberries, lemon zest, and nuts, if using) or .chocolate chips.
Scoop batter into muffin tin cups.
Top with raw sugar, if using, or additional mini chocolate chips.
Bake for 18-25 minutes, or until lightly browned and top springs back when lightly pushed.
Notes
Vegetable oil: Any neutral oil will work.
Milk: This recipe will work with anything from skim milk to whole milk. You could also use plant-based milk, like almond milk, if you prefer.
Vanilla Greek yogurt: You can use fat-free or whole-milk vanilla Greek yogurt. The vanilla yogurt provides some of the sweetness in the muffins, so if you use plain Greek yogurt, you may want to increase the amount of sugar in the muffins.
Whole wheat flour: You can sub all-purpose flour for the whole-wheat flour, if you prefer.
Mix-ins: The cranberry/nut mix-ins and chocolate chips are suggestions. You could add any number of ingredients to the muffins.
Nutrition values are estimates and are for the cranberry mix-in option.