Cranberry Streusel Muffin Tops

Ingredients:

For the Streusel Topping:

• 3/8 cup all-purpose flour (45 g)
• 1/4 cup packed light brown sugar (50 g)
• 1/2 tsp ground cinnamon (1.25 g)
• 2 tbsp unsalted butter, melted (30 g)

For the Muffin Batter:

• 1 1/2 cups all-purpose flour (190 g)
• 3/4 cup granulated sugar (150 g)
• 2 tsp baking powder (8 g)
• 1/2 tsp salt (3 g)
• 1 large egg, room temperature (50 g)
• 1/2 cup buttermilk (or regular milk + 1 tsp white vinegar/lemon juice) (120 ml)
• 1/4 cup vegetable oil (60 ml)
• 1 tsp vanilla extract (5 ml)
• 1 cup fresh or frozen cranberries (100 g)

Directions:

1. Preparation: Preheat oven to 400°F (200°C) and prepare a muffin-top pan.
2. Make the streusel: Combine flour, brown sugar, and cinnamon, then stir in melted butter until crumbly. Set aside.
3. Combine dry ingredients: Whisk together flour, granulated sugar, baking powder, and salt in a large bowl.
4. Combine wet ingredients: In another bowl, mix egg, buttermilk, vegetable oil, and vanilla.
5. Mix batter: Add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix.
6. Add cranberries: Gently fold in the cranberries.
7. Portion and top: Spoon batter into a muffin-top pan, then top generously with the streusel.
8. Bake: Bake for 12–15 minutes, or until golden brown and a toothpick comes out clean.
9. Cool: Let cool on the pan briefly before moving to a wire rack.

Enjoy your cranberry streusel muffin tops!