Topped with sweet streusel, these tender muffins make an irresistible breakfast on a cool fall morning.
To be sure you're using the freshest berries, you'll want to choose fruit that has bounce in it. Or you can put it to the water test. Small pockets of air trapped in fresh cranberries make them bounce -- and float in water.
Heat the oven to 425º. Lightly grease 12 standard-size nonstick muffin cups.
To make the crumb topping, spread the walnuts in a pie plate and toast them in the oven until lightly browned, about 5 minutes. While they cool, mix the flour, both sugars, baking powder, and salt in a large bowl. Stir in the butter and walnuts, then pinch the mixture into clumps.
For the muffin batter, whisk together the flour, 1/2 cup of sugar, baking powder, baking soda, and salt in a medium bowl. In a large bowl, mix together the yogurt, egg, and butter, then stir in the flour mixture just until blended. Now use the empty bowl to toss together the cranberries and the remaining 1 1/2 tablespoons of sugar. Fold the fruit into the batter.
Spoon the batter into the prepared muffin cups. Sprinkle on the crumb topping and gently press it onto the batter. Bake the muffins until they are golden and a toothpick inserted in the center comes out clean, about 20 minutes. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool a little longer. Serve warm or at room temperature. Makes 1 dozen.