Preheat the oven to 350 degrees F. Grease and flour 2-3 muffin tins (15 cups).
Whisk together the egg and milk. Beat in the softened butter or margarine.
Sift together the flour and baking powder and stir into the mixture with the sugar. Mix thoroughly until smooth, then add the cranberries, folding them in gently.
Spoon the mixture into the muffin tins, filling them three-quarters full. Mix the topping ingredients together and sprinkle over the muffins. Bake for 20 minutes, or until firm to the touch. Let the muffins cool in the tins for 2-3 minutes, then turn them out and serve immediately.
Recipe reprinted by permission of Hamlyn. All rights reserved.