Preheat the oven to 400 degrees. Coat a muffin tin with coconut cooking spray.
Combine the flour together with the sugar, brown sugar, cinnamon, baking soda, ginger, salt, and allspice together in a large bowl; whisk until mixed thoroughly.
Mix the milk, maple syrup, cooled melted butter, egg, and vanilla extract together in a bowl; whisk until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined; don't over mix.
Add most of the chopped cranberries and stir to mix.
Spoon the batter evenly into the muffin tin.
Add a few of the remaining cranberries even to the top of the muffins, pushing them gently in.
Cover the tops of the muffins with some turbinado sugar.
Place into the oven and bake for 16-19 minutes, or until a tester inserted in the center of a muffin comes out clean.
Remove from the oven and let cool for a few minutes before transferring them to a wire rack. Serve and enjoy.