Preheat oven to 350°F.
In a large bowl or stand mixer, cream butter and sugar. Add egg, mix until just dispersed throughout. Add next four dry ingredients. While mixing on low, add yogurt, orange zest and cranberries.
Line a muffin pan with 10 liners. Using a medium cookie scoop, add 1 scoop to each liner. Tap pan to flatten batter. Add 1 tsp of raspberry jam to each batter filled liner. Top off with an additional medium scoop of batter. Gently tap edges of batter to cover any visible jam. Lightly sprinkle with sugar.
Bake for 20-24 minutes or until a cake tester, comes out smooth from the outside of the muffin. Allow to cool in the pan for several minutes before removing to a wire rack. Store in a covered container or bag for up to several days. May also be frozen, labeled well.