Preheat your oven to 375F degrees. Spray a muffin tin with cooking spray and reserve.
In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg until combined.
In a second bowl, whisk the eggs and add the yogurt, milk and melted butter. Add the baking blend and continue whisking until smooth.
Add the wet ingredients to the dry ingredients and whisk just until incorporated. Fold in the fresh cranberries and walnuts.
Pour the batter into the muffin tin, dividing it equally into 12 muffins, filling each about 2/3 full. Reserve while you prepare the streusel topping.
To make the streusel topping, mix all the ingredients in a bowl until combined and crumbly.
Sprinkle the topping on top of each muffin.
Bake the muffins for about 25 minutes or until a tooth pick inserted into a muffin comes out clean.
Remove from oven and let it cool for 10 minutes. Then, remove from tin and let it finish cooling on a wire rack!
