Cranberry Muffins with Cinnamon Streusel
Prep & Cook Time
Serves
18
Ingredients
For streusel:
2½ tablespoons brown sugar
1/3 cup flour
¾ teaspoon cinnamon
2 tablespoons melted Kemps 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 Kemps half and half
¼ cup melted Kemps butter
1 teaspoon vanilla extract
1½ cups cranberries
For glaze:
1/3 cup powdered sugar
1 tablespoon Kemps 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!