Preheat oven to 400 degrees.
Line 12 muffin cups with cupcake liners or spray with cooking spray.
In a small bowl, combine the ingredients for the streusel topping. Set aside.
In a medium mixing bowl, combine 2 cups of flour, sugar, baking powder, and salt.
In a separate, larger mixing bowl, combine eggnog, oil, and egg. Beat at medium high heat until combined.
Reduce mixer speed to low. Add dry ingredients and mix just until flour is moistened.
Combine cranberries and the remaining tablespoons of flour. Stir until cranberries are coated with the flour. Gently fold in the cranberries into the batter.
Fill each muffin cup about 2/3 full. Sprinkle the top of each with the streusel topping
Bake for 20 – 25 minutes or until the muffins are golden brown and a toothpick inserted near the center comes out clean.