Fresh Cranberry Muffins Stacey shares a simple and delicious cranberry muffin recipe with a pecan crumble topping. You can use fresh or frozen cranberries in this recipe. Yields 12 muffins 2 cups all-purpose flour 1/2 cup plus 1 1/2 tablespoons granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda Pinch of salt 1 cup plain low-fat yogurt 2 large eggs, lightly beaten 1 stick unsalted butter, melted and cooled 1 1/2 cups fresh cranberries (can use frozen) 1/4 cup walnut pieces 1/2 cup all-purpose flour 2 tablespoons granulated sugar 2 tablespoons light brown sugar 1/4 teaspoon baking powder Pinch of salt 2 1/2 tablespoons unsalted butter, melted