1. In a small bowl, combine oats, sugar, cinnamon, and butter; set aside.
1. Preheat the oven to 375°F (190°C). Butter a 12-cup non-stick muffin pan or line with paper liners.
In a large bowl, combine all-purpose and whole wheat flour, baking powder, cinnamon, baking soda, and salt. In another bowl, whisk together sugar, egg, milk, yogurt, and butter until blended. Pour over dry ingredients and sprinkle with cranberries; stir just until moistened.
2. Spoon into prepared muffin pan; sprinkle tops with crumble. Bake for about 25 minutes or until the top is firm to the touch. Cool in pan for 5 minutes and then transfer to rack to cool completely.
Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca.