• Preheat the oven to 425℉. Grease a standard 12-cup muffin tin or line with wrappers.
• Place 1 ¾ cups pecans on a baking sheet and put in oven while it is preheating. Remove as soon as pecans are lightly toasted. Remove from pan and let cool before slightly before continuing.

Streusel

• In the bowl of your food processor with the blade attachment, pulse together the flour, sugars, butter and salt until it resembles course sand. Add ½ cup toasted pecans and pulse just until the pecans are coarsely chopped, about 4-5 times
• Transfer the streusel topping to a small bowl, press together until firm and put in the freezer. 

Muffins

• In the food processor, process the remaining toasted pecans with the granulated sugar until it forms a coarse meal. 
• In a large bowl, whisk together pecan meal, flour, baking powder and salt.  
• Measure the milk in a 1 cup or larger measuring cup. Whisk in eggs, yogurt and melted butter until combined. Add to the dry ingredients and stir until moistened.
• In the food processor, pulse together the cranberries and powdered sugar a few times until the cranberries are coarsely chopped. 
• Fold the cranberries into the muffin batter. Scoop the batter into your prepared muffin tin, filling ¾ full.
• Break the streusel topping into chunks and top each muffin, pressing into the batter slightly. 
• Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
  
• Let muffins cool in the pan for about 10 minutes before removing and transferring to a wire rack to finish cooling.