Cranberry Streusel Muffins
Ingredients
- 2.5 cups flour
- 3 tsp baking powder
- 2 eggs
- 1.25 cups sugar
- 1 tsp almond extract
- 1 tsp vanilla
- 1/4 cup melted butter
- 1/4 cup vegetable oil
- 1 cup milk
- 2 tbsp lemon juice
- 2 cups cranberries - fresh or frozen
- For Streusel
- 1 tsp baking powder
- 3/4 cup oats
- 1 cup flour
- 1/2 cup brown sugar
- 3/4 cup cold butter, cubed
Preheat oven to 350F and line a muffin tin.
In a medium sized bowl, mix baking powder and flour together. In another bowl, add lemon juice to milk. Set both bowls aside.
In the bowl of a stand mixer, whisk eggs, sugar and extracts until soft peaks form. Slowly add butter and vegetable oil in a drizzle to egg and sugar mixture while continuing to whisk.
Now add milk/lemon juice mixture to the rest of the wet ingredients, continuing to whisk in stand mixer at a reduced speed.
Once all wet ingredients are incorporated, fold in dry mixture until just mixed. Do no\\\'t overmix - some lumps are totally okay!
Finally, fold in the cranberries.
Now to make the streusel.
Mix baking powder, oats, flour and brown sugar. Mix cold butter in with your fingertips and smush it around until it becomes a crumbly, buttery mixture.
Once streudel is all set, scoop muffin batter in to liner cups and top each one with a generous and likely messy dose of streusel. Bake for 17-20 minutes, or until a wooden test stick/skewer comes out clean.
