Cranberry Muffins with Cinnamon Streusel

Prep Time 15 mins
Cook Time 20 mins
Serves 18

Ingredients

For streusel:

2½ tablespoons brown sugar

1/3 cup flour

¾ teaspoon cinnamon

2 tablespoons melted butter

 

For muffins:

1¾ cups flour

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon cinnamon

¾ teaspoon kosher salt

1 cup granulated sugar

2 eggs

¾ cup half and half

¼ cup melted butter

1 teaspoon vanilla extract

1½ cups cranberries

 

For glaze:

1/3 cup powdered sugar

1 tablespoon Gandy’s milk or half and half

How to

Preheat oven to 375°F and line a muffin tin with 12 silicone or paper liners. Make the streusel by stirring together brown sugar, flour, and cinnamon in a bowl. Pour in butter and stir until mixture is crumbly. Set aside while you make the muffin batter. In a large bowl, stir together flour, baking powder, baking soda, cinnamon, and salt. In a separate medium bowl, whisk together sugar and eggs. Add half and half, melted butter, and vanilla and stir to combine. Pour wet ingredients into the flour mixture and stir until just combined—a little visible flour is ok. Fold in cranberries and fill muffin cups about ¾ full. Sprinkle each generously with streusel, then bake 16–18 minutes until a toothpick or knife tip inserted in center comes out with few crumbs attached. While muffins cool, make glaze. In a small bowl, mix powdered sugar and milk (or half and half) until you get a thicker liquid consistency. Drizzle over muffins to serve.

 

TIP: Serve muffins warm for brunch or freeze a batch and save for weekday breakfasts!