Preheat oven to 400 degrees Fahrenheit. Line a 12-cup muffin pan with with paper liners and set aside.
Cover dried cranberries with boiling hot water and let soak for 10 minutes, draining thoroughly after.
In a large mixing bowl, combine the dried cranberries, flour, brown sugar, walnuts, ginger, cinnamon, baking powder, and salt. Set aside.
In a medium bowl, combine the milk, butter, and egg, whisking until thoroughly mixed.
Pour the wet ingredients into the dry and mix until just incorporated; you do not want to over-mix.
Portion out the muffin batter with a large cookie scoop, dividing evenly among the 12 cups.
In a small bowl, combine the topping ingredients, mashing with a fork to cut the butter into it, then sprinkle over the muffins, dividing evenly.
Bake on the center rack of the preheated oven for 18-20 minutes, or until the tops spring back when gently touched or a toothpick inserted in the center of a muffin comes out clean.
Leave in muffin tin for 5 minutes, then transfer to a wire rack to cool completely.