preheat oven to 375

line 15 muffin cups with paper liners.  I like to use parchment paper.  If you decide to use this method, cut 5 inch square pieces.  Parchment is a bit more work and a bit messier but the final appearance is nice.  If using parchment, lay flat on your counter and put 1/3 cup of batter in the middle.  Then pick up the parchment and set it in the cup.

STREUSEL:  Mix the following three ingredients together.  The best and fastest utensil is your hands!  Set aside!  If you have a nut allergy omit the nuts and just sprinkle tops with a bit of brown sugar before baking.

1/2 cup brown sugar

1/2 cup roughly chopped almonds

1/3 cup butter at room temperature

Peel and dice two apples (removing core)  roughly chop (in half) cranberries to loosely fill 1 cup.  SET ASIDE

MUFFIN BATTER

in medium bowl stir together

1 cup plain yogurt

1/2 cup milk or light cream

1 egg

1/2 cup sunflower oil

set aside.

In mixing bowl place:

2 1/4 cups flour

1 cup lightly packed brown sugar

1 level tsp. baking soda

1/2  tsp. baking powder

1/2 tsp. cinnamon

Add Fruit and then pour liquid into dry and mix quickly and only until blended.  Make sure all of the flour from the bottom of the bowl is mixed in.

****I added a few chocolate chips to half of the batter because I just really like chocolate chips.  I found that I preferred these without the chocolate chips.

Spoon mixture into prepared muffin cups.

Sprinkle streusel on top

Bake for 25 minutes or until golden and toothpick inserted comes out clean.  Don’t over bake.

Serve warm!!!

They are REALLY GOOD!!