Cranberry Coffee Cake Muffins

Instructions

1. 1

   Preheat oven to 425°F (220°C). Line a 12-cup standard muffin tin with paper liners or grease it well. This initial high heat helps create tall, domed muffin tops.

2. 2

   In a small bowl, prepare the streusel topping. Whisk together 1/2 cup of all-purpose flour, the packed light brown sugar, and ground cinnamon. Cut in 4 tablespoons of cold, cubed butter using a pastry blender or your fingertips until the mixture forms coarse, pea-sized crumbs. Place the bowl in the refrigerator to keep the butter cold while you prepare the batter.

3. 3

   In a large bowl, whisk together the remaining 2 cups of all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.

4. 4

   In a separate medium bowl, lightly beat the egg. Whisk in the milk, 1/2 cup of melted and slightly cooled butter, and the vanilla extract until just combined.

5. 5

   Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold the mixture together until just combined. Do not overmix; a few lumps in the batter are perfectly fine and lead to a more tender muffin.

6. 6

   Gently fold in the fresh or frozen cranberries. If using frozen, do not thaw them first to prevent the batter from turning purple.

7. 7

   Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full. An ice cream scoop works well for this. Sprinkle the chilled streusel topping generously over each muffin.

8. 8

   Bake at 425°F (220°C) for 5 minutes. Then, keeping the muffins in the oven, reduce the temperature to 375°F (190°C) and continue to bake for another 15-18 minutes. The muffins are done when a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.

9. 9

   Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy.