Preheat oven to 425F and line the muffin tin with liner.

In a large bowl add flour, granulated sugar + 2 tablespoon brown sugar, baking soda, baking powder, salt , ginger and¼ teaspoon cinnamon and mix well.

In another bowl add egg, melted butter , milk and vanilla extract and mix well.

Mix the wet ingredients with dry ingredients well.

Set aside 3 tablespoons of cranberries and apples.

Fold in rest of cranberries and apples into the batter.

In a bowl add reserved cranberries and apples and cinnamon and 2 tablespoon brown sugar and mix well use this as topping.

Spoon the batter into the prepared muffin tin, filling each cup about ¾ of the way. Top each muffin with about 1 teaspoon fruit filling.

Bake the muffin at 425°F / 218°C for 8 minutes. Then reduce the temperature to 350°F /176°C and continue to bake until it becomes golden brown in the top for about 10-12 minutes or until a toothpick inserted into the center of the muffin comes out clean.

Cool the muffins for 15 minutes before removing from the pan.