You can throw these muffins together in a flash. They're not overly sweet, so the crunchy sugar topping is a nice counterpoint to the muffin itself.

Batter
2 cups (8 7/8 ounces) King Arthur Mellow Pastry Blend or Unbleached All-Purpose Flour
1/3 cup (2 3/8 ounces) sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1/4 cup (1 3/4 ounces) vegetable oil
3/4 cup (6 ounces) 1% milk
1/4 cup (2 ounces) orange juice
1/8 teaspoon orange oil OR 1/2 teaspoon grated orange peel
1 cup (4 1/4 ounces) dried sweetened cranberries, or coarsely chopped fresh or frozen cranberries (for a slightly "tarter" muffin)

Topping
1/4 cup (7/8 ounce) finely chopped walnuts or pecans
1/4 cup (1 3/4 ounces) brown sugar, dark or light, firmly packed
1/2 teaspoon cinnamon

Batter: In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt, then toss the cranberries in the mix and stir to coat.

In a separate bowl, or in a large measuring cup, whisk together the egg, oil, milk, orange juice, and orange oil or peel. Gently and thoroughly mix the wet ingredients into the dry ingredients.

Using a muffin or cookie scoop, or a 1/4-cup measure, pour the batter into 12 lightly greased muffin cups, filling them about 3/4 full.

Topping: Combine all of the topping ingredients. Sprinkle a scant 1 tablespoon of topping over the batter in each muffin cup.

Baking: Bake the muffins in a preheated 400°F oven for 20 minutes, or until they're nicely domed and a cake tester inserted into the center of one comes out clean. Remove the muffins from the oven, and run a knife around the edge of each one to separate it from the pan. Carefully tilt each muffin in its cup so steam doesn't collect underneath as they cool. After about 5 minutes, transfer them to a rack to cool completely. Yield: 12 muffins.