Step 1

Preheat the oven to 425°F (you will reduce the temperature to 350°F after the muffins bake for 5 minutes)

Step 2

Coat a 12-cavity standard-size muffin tin, or use paper baking cups.

Step 3

In a medium size bowl, whisk the dry ingredients together and set aside.

Step 4

In another bowl, beat the sugar, butter, oil and eggs together to combine.   Add the sour cream and vanilla and beat until well blended.

Step 5

Pour the wet ingredients into the bowl of dry ingredients. Measure the cranberries into a small bowl and toss with 1 tablespoon of flour; then, using a rubber/silicon spatula gently fold in the cranberries until the batter is combined.  Do not over mix the batter.

Step 6

Blend the walnuts, flour, sugar and butter together and stir until you have small pea-sized clumps.

Step 7

Fill the muffin tins completely full then sprinkle the tops with the streusel topping.

Step 8

Transfer to the oven and bake for 5 minutes at 425°F; then reduce the temperature to 350°F and bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.

Step 9

Allow the muffins to cool completely before removing them from the pan.