Streusel Topping:

In a small bowl, whisk together brown sugar, cocoa powder, flour, and pecans.

Add the orange zest and whisk to combine.

Add the cold butter. With your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.

Refrigerate the streusel topping while you prepare the muffins.

Muffins:

Line a 12-cup muffin tin with paper or silicone baking cups. Preheat oven to 350° F (175° C).

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, whisk together egg, granulated sugar, milk, canola oil, and orange zest.

In a small bowl, combine cranberries with 1 teaspoon flour, and toss with a fork.

With a rubber spatula, fold dry ingredients into the wet mixture. Do not overmix. (Batter will be lumpy.)

Fold in the cranberries, white chocolate chips, and chopped pecans, reserving a few of each for the tops of the muffins.

With a teaspoon, spoon the batter into prepared muffin tin.

Sprinkle with the streusel mixture. Dot the tops with the reserved cranberries, nuts, and chocolate.

Bake in preheated oven for 22-24 minutes, or until a toothpick inserted in the middle comes out clean.

Serve immediately. Store leftovers in an airtight container at room temperature for up to two days.