For Muffins, preheat oven to 375°. Grease 12-cup muffin pan or line with paper cup cake liners; set aside.
In medium bowl, combine 2 cups flour, baking powder, salt and orange peel; set aside.
In large mixing bowl, with electric mixer, beat 1/2 cup Country Crock® Spread with 3/4 cup dark brown sugar until light and fluffy, about 3 minutes. Beat in eggs until blended. On low speed, alternately beat in flour mixture and milk, beginning and ending with flour mixture; fold in cranberries. Evenly spoon batter into prepared pan.
For Topping, in medium bowl, combine oats, dark brown sugar, granulated sugar and flour. Blend in Spread to form crumbs. Evenly sprinkle on muffins; press lightly.
Bake 25 to 27 minutes until toothpick inserted in centers comes out clean. On wire rack, cool 15 minutes; remove from pan and serve warm or cool completely.