Instructions

1. Preheat the oven to 350 F and place muffin papers in a muffin pan.
2. For streusel: In a small bowl, stir together the brown sugar, granulated sugar, orange zest, salt, and melted butter.
3. Add the flour and stir until the flour creates a paste with the butter and sugars. Set aside.
4. For muffins: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
5. Add the butter in chunks and mix it into the dry ingredients until the mixture is crumbly.
6. In a small bowl, whisk together the egg and orange juice.
7. Pour the juice mixture into the bowl with the dry ingredients. Stir just until the mixture has moistened. Do not overstir.
8. Add the cranberries and fold them into the batter.
9. Scoop the muffin batter evenly between the 12 muffin cups, then top with a generous sprinkle of the streusel topping.
10. Bake for 30 minutes, or until the muffins are golden brown on top.
11. Allow the muffins to cool before removing from the pan.
12. Serve.