Cranberry Muffins

These cranberry muffins are the perfect balance of sweet and tart, with a tender crumb and bursts of cranberry in every bite. They’re great for breakfast, a snack, or a treat with coffee or tea. Easy to make, even easier to enjoy.

SERVES: 6
PREP TIME: 15 MINS COOK TIME: 20 MINS TOTAL TIME: 35 MINS

Ingredients

For the muffins

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1/4 cup butter, melted
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
• 1 cup cranberries

For the topping

• 2 tablespoons all-purpose flour
• 1 tablespoon brown sugar
• 1 tablespoon granulated sugar
• 1/8 teaspoon ground cinnamon
• A pinch of salt (about 1/16 teaspoon)
• 1 tablespoon butter, softened

Instructions

1. Preheat oven to 400°F. Line a muffin pan with cupcake liners.

2. In a large bowl, combine flour, sugar, baking powder, and salt. Set aside.

3. Whisk eggs in a medium bowl. Add the butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. Dough will be lumpy. Fold in cranberries.

4. For the topping, in a medium bowl combine flour, brown sugar, granulated sugar, cinnamon, and salt. Mash in butter with a fork until topping is crumbly and coarse.

5. Fill muffin cups with batter. Top each muffin with streusel topping, about 1/2 tablespoon each. Bake until a toothpick inserted in the center of a muffin comes out clean, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan.

6. Enjoy!