Cranberry Orange Crunch Muffins

Makes 12 muffins

Batter
2 cups (8 7/8 ounces) King Arthur Mellow Pastry Blend or Unbleached All-Purpose Flour
1/3 cup (2 3/8 ounces) sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1/4 cup (1 3/4 ounces) vegetable oil
3/4 cup (6 ounces) 1% milk
1/4 cup (2 ounces) orange juice
1/8 teaspoon orange oil OR 1/2 teaspoon grated orange peel
1 cup (4 1/4 ounces) dried sweetened cranberries, or coarsely chopped fresh or frozen cranberries (for a slightly "tarter" muffin)

To make the batter

1. Preheat oven to 400 F.
   
2. In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, and salt, then toss the cranberries in the mix and stir to coat.
   
3. In a separate bowl, or in a large measuring cup, whisk together the egg, oil, milk, orange juice, and orange oil or peel.
   
4. Gently and thoroughly mix the wet ingredients into the dry ingredients.
   
5. Using a muffin or cookie scoop, or a 1/4-cup measure, pour the batter into 12 lightly greased muffin cups, filling them about 3/4 full.
   
6. Bake for 20 minutes, or until they're nicely domed and a cake tester inserted into the center of one comes out clean.
   
7. Remove the muffins from the oven, and run a knife around the edge of each one to separate it from the pan.
   
8. Carefully tilt each muffin in its cup so steam doesn't collect underneath as they cool.
   
9. After about 5 minutes, transfer them to a rack to cool completely.
   

Topping
1/4 cup (7/8 ounce) finely chopped walnuts or pecans
1/4 cup (1 3/4 ounces) brown sugar, dark or light, firmly packed
1/2 teaspoon cinnamon

To make the topping

1. Combine all of the topping ingredients.
   
2. Sprinkle a scant 1 tablespoon of topping over the batter in each muffin cup