A few weeks ago, I was craving for cranberry muffins for afternoon tea and decided to make some. I am also glad that I did because a girlfriend of mine also loves cranberry muffins, so after making it and I could able to give her some. She even told me that she enjoyed.
Makes 12-18 (depending your size)
2¼ cups All-purpose flour
1½ teaspoons cinnamon powder
2¼ teaspoons baking powder
½ cup salted butter
1 1/8 cup raw sugar
3 large eggs
½ cup whole milk
1½ cups fresh/frozen cranberry
1/3 cup All-purpose flour
¾ teaspoon cinnamon powder
3 tablespoons light brown sugar
1½ tablespoons cold butter
Combine the all-purpose flour, cinnamon powder, light brown sugar in a small mixing bowl. Cut in the cold butter until crumbly.
Preheat oven to 375°F. Greased or cupcake paper lined muffin cup trays (use 2 pans). Combine the all-purpose flour, cinnamon powder and baking powder in a mixing bowl. Set aside.
Cream salted butter and raw sugar in a mixing bowl until light and fluffy. Add eggs on at a time, beating well after each addition. Beat in the milk. Gradually, add in the flour mixture to the creamed butter just until moistened. Gently fold in the fresh/frozen cranberries and do not stir too much. Fill the greased or paper lined muffin cups one third full.
Sprinkle the streusel topping over the batter of each muffin. Transfer to the preheated oven and bake for 25-30 minutes or until a cake tester/toothpick inserted in the center comes out clean. Remove from oven and cool for 5-8 minutes before removing from the muffin pans to the wire racks. Serve warm. Leftovers can be refrigerated.