Heat oven to 425 degrees

Process the first four topping ingredients in a food processor until it resembles coarse sand, (about 5 pulses)

Add nuts and pulse just enough to roughly chop, place in a small bowl and set aside

Prepare muffin tins with either cupcake papers or spray with a nonstick baking spray

In a bowl mix flour, baking powder and salt set aside

In the food processor, process nuts and sugar until mixture resembles coarse sand, transfer a large bowl and whisk in eggs, butter and milk, slowly add the flour mixture and blend

Place cranberries, powdered sugar and salt in the food processor and process just until coarsely chopped, fold into the batter mixture

Spoon into 12 muffin cups (fill to the top of each cup)

Sprinkle the topping generously on each muffin, pressing in, if necessary to keep the topping from falling off

Bake for 20 to 25 minutes

Remove from oven, let sit in muffin pans for 10 minutes and then remove and cool on cooling racks.

After cool, refrigerate in a covered container