Cranberry-Walnut Streusel Muffins

Breakfast

1 cup fresh cranberries
1 tablespoon all-purpose flour
1 tablespoon sugar
1 3/4 cups all-purpose flour
2 3/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/2 teaspoon ground nutmeg
1 teaspoon grated orange rind
1 large egg, lightly beaten
2/3 cup 1% milk
1/3 cup canola oil
1/2 cup chopped walnuts[fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"][br][b]Streusel Topping:[/b]
1/3 cup firmly packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon butter
1/4 cup chopped walnuts

Combine first 3 ingredients in a small bowl; set aside.
Combine 1 3/4 cups flour and next 5 ingredients in a large bowl.
Combine egg, milk, and oil; add to dry ingredients, stirring just until moistened.
Fold in cranberry mixture and walnuts into batter.
Spoon batter into greased muffin pans, filling two-thirds full; sprinkle with Streusel Topping.
Bake at 400 degrees for 18 to 20 minutes or until golden.
Cool in pans on a wire rack 5 minutes; remove from pans.