Orange Cranberry Crumble Muffins

For batter:

1. Melt butter over moderately low heat (or in microwave). Whisk in milk, egg, yolk, orange zest, fresh squeezed orange juice and vanilla until well combined.
2. In separate bowl, whisk flour, sugar, baking powder and salt. Add milk mixture and stir until just combined.
3. Gently but thoroughly fold in cranberries. Divide batter among muffin cups.

For topping:

1. Combine all topping ingredients and rub together with fingertips until crumbly.
2. Sprinkle evenly over batter in cups.

Bake at 375 degrees Fahrenheit until golden and a wooden pick comes out clean, about 15-20 minutes. Cool in pan on rack for 15 minutes, then run a knife around the edges of the muffin cups and carefully remove from pan.