For the Crumble- Mix the flour, granulated and brown sugar, baking powder and salt in a small bowl, stir in the toasted walnuts. Stir in the butter. with clean cold hands or a spoon mix the ingredients. The mixture will become crumbly. Chill until needed.

Pre heat oven to 375 degrees.

In a medium bowl whisk together the flour, 1/2 cup sugar, baking powder, and salt.

In a smaller bowl beat the eggs well. Stir in the yogurt and cooled butter.

In another bowl, combine the remianing sugar ( 1/4 cup) with the cranberries and orange zest.

Fold the egg mixture into the flour mixture and stir with a spoon or spatula until well combined, but do not over mix. Fold in the cranberry mixture.

Generously, butter the sides and top of a 12- cup muffin pan.

With an ice cream scoop, spoon the batter into the prepared muffin tins. Spoon over the walnut crumble, pressing it into the batter.

Bake at 425 degrees for 20 minutes or until a cake tester inserted in the muffins comes out clean.

Cool muffins on a wire rack for 5 minutes. Gently loosen with an off- set spatula or knife. Serve muffins warm.

You can freeze uneaten muffins for up to 3 weeks in an air tight container.