Preheat your oven to 375° F and line a muffin pan with cupcake liners. In a mixing bowl, whisk together the milk, brown sugar, melted butter, egg, and vanilla extract.

In the same mixing bowl, stir in the flour, baking powder, cinnamon, nutmeg, and salt into the wet ingredients until just combined.

Spoon the 1 tablespoon of batter into each muffin paper cup.

Top each cup of the muffin batter with 1 tablespoon of cranberry sauce.

Add another 1 tablespoon of batter on top of the cranberry sauce. Lightly press down and spread the batter to fill the cupcake liner, if needed and set aside.

Prepare the crumb topping by adding the flour, brown sugar, cinnamon in a small mixing bowl and stir to mix.

Add the melted butter and and stir until the crumb topping begins to clump together.

Sprinkle the crumb topping over the top of each muffin and place them in your preheated oven. Bake the muffins for 20 to 25 minutes, until the topping is golden brown and a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the pan until they’re safe to touch, then transfer to a wire cooling rack.

Serve