Cranberry Orange Muffins with Streusel

Ingredients:

For the Streusel:

• 1/2 cup all purpose flour
• 1/2 cup sugar
• 1/8-1/4 teaspoon salt
• 1/4 cup (1/2 stick) unsalted butter, melted

For the Muffins:

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup vegetable oil
• 1/2 cup whole milk
• 1/4 cup orange juice
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/2 cups fresh cranberries

Directions:

For the Streusel:

1. Combine all ingredients into a small bowl and mix until well combined. Set aside.

For the Muffins:

1. Preheat the oven to 400F. Prepare a muffin pan with 12 liners and set aside.
2. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
3. Add the cranberries to a small bowl and coat with 2 tablespoons of the flour mixture. Set aside.
4. In a separate medium mixing bowl, add the sugar, vegetable oil, milk, eggs, orange juice, and vanilla. Whisk together until well combined.
5. Add the wet mixture into the dry. Whisk together until just combined. Fold in the cranberries with a rubber spatula.
6. Fill your prepared liners 3/4 the way full. Top with about 1 1/2- 2 tablespoons of the streusel. Top each muffin with a few additional cranberries to get a bakery-style look (This is optional).
7. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let cool for at least 10-15 minutes in the pan before eating. Enjoy!

*Store in an airtight container in the refrigerator for up to 3 days.

Makes about 12 muffins