These Cranberry Muffins are light and fluffy with a hint of vanilla and filled with fresh, tart cranberries. Topped with a crunchy, cinnamon sugar streusel on huge muffin tops.
Prepare a muffin tin by lining with paper muffin cups or spray with non-stick spray.
Make the batter
In a large bowl, whisk together the flour, sugar, baking powder and salt.
Make a well in the center of the dry ingredients and add the oil, beaten eggs, milk and vanilla. Stir just until everything is combined.
Fold in the cranberries and then scoop the batter into the muffin tin filling them right to the top.
Make the Streusel Topping
To make the streusel topping, combine the flour, sugar, cinnamon and butter in a small bowl. With your fingers, work the butter into the dry ingredients until it resembles crumbs.
Bake
Sprinkle the streusel on the tops of the muffins then place on the centre rack of the oven to bake.
Bake for 28-30 minutes until lightly golden and a toothpick comes out clean.
Allow to cool and then move to an airtight container for storage.