In a bowl mix all-purpose flour and salt, keep aside.

In a separate bowl mix yogurt, sugar, baking powder, and baking soda. Wait for 2-3 minutes. The mixture will become little frothy, now mix in oil and vanilla extract. Add the flour mixture into this in 2 batches, keep mixing. Add milk next, whisk well to form a lump-free mixture.

Add the chocolate chips and cranberries, mix gently with the help of a spatula.

Preheat the oven to 180 degrees C. Line a muffin tin with paper liners. Scoop the batter into the prepared muffin tins about three fourth full, sprinkle some chocolate chips on top.

Bake for 20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Transfer the muffins onto the cooling rack.

Serve the muffins warm or at room temperature, Enjoy!

Refrigerate the rest of the muffins in an airtight container, and consume within 5 days.