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Preheat oven to 450°F.
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In small bowl, sprinkle chopped cranberries with 1½ tbsp sugar. Toss lightly to coat cranberries with the sugar. Set aside.
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In medium-sized bowl, combine the dry ingredients for the streusel. Mix well. Using a pastry blender, cut in the butter until mixture resembles coarse oatmeal. Stir in pecans. Set aside.
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Prepare muffin tins by greasing or spraying with cooking oil, ensuring the top of the muffin tins are also well-greased.
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In large bowl, combine dry ingredients and orange rind for muffins and mix well. Make a well in the middle of the ingredients. Set aside.
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In separate bowl or large mixing cup, add the lightly beaten egg, eggnog, oil, orange juice, vanilla, maple syrup, and mashed banana. Whisk together well.
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Pour wet ingredients into well in dry ingredients. Combine just until dry ingredients are barely incorporated. Do not overmix. Gently fold in the sugared cranberries.
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Spoon batter into prepared muffin tins filling almost to the muffin tin rim. Sprinkle with streusel mixture.
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Transfer muffins to oven and immediately reduce heat to 400º. Bake 20-22 minutes or until muffins are just firm to the touch and a cake tester inserted into the center of a muffin comes out clean.
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Let muffins rest in muffin tins for about 5 minutes then transfer to wire rack to finish cooling.