Muffin Instructions

• Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside.
• To make the crumb topping, in a small bowl, whisk together flour, sugar, and cinnamon, add melted butter and stir with a fork until crumbly. Place in the fridge until ready to use.
• To make the muffins, in a large bowl stir together flour, baking powder, and salt and set aside.
• In a medium bowl, whisk together egg, orange zest, and granulated sugar until combined. Whisk in yogurt, orange juice, and oil (mixture should be pale yellow).
• Fold wet ingredients into dry ingredients and whisk everything together.
• In a small bowl, sprinkle 1 ¼ cup cranberries with 1-2 tablespoon flour and toss them until all berries are coated with a thin layer of flour, then gently fold them into the batter.
• Spoon batter into prepared muffin tins, filling about ⅔ of each cup. Cover generously with streusel topping and stick a few cranberry halves on each muffin.
• Place them in the oven and reduce the heat to 375F, bake about 18-20 minutes or until a toothpick inserted in the center comes out clean.