Cranberry Pecan Streusel Muffins

This recipe is for baking at sea level. However, you will notice specifics related to baking at high altitude. To bake these muffins at 3,000, 5,000, 7,000, and 10,000 feet, see note.  

Cinnamon-nut streusel tops an orange-scented muffin packed with cranberries and pecans—at every altitude, this is an unbeatable combination. To get the best rise in this recipe, use 1 cup cranberries and ½ cup nuts. Any more fruit weighs down the batter and reduces the rise, but the taste is still great—if you don't care about looks, you can add up to ½ cup more cranberries, or combine fresh cranberries with dried. I use wheat germ for its nutritional value and texture, but you can substitute oat or wheat bran. Oil gives a slightly moister crumb than melted butter.