Cranberry Crunch Muffins
Makes about 18 muffins
Sift together and set aside:
2-1/2 cups flour
3 tsp baking powder
In the bowl of a stand mixer with the whisk attachment in place, whisk together on high speed until foamy and slightly stiffened.
2 large eggs
1-1/3 cups sugar
2 tsp vanilla extract
Mix together in a measuring cup
1/3 cup melted butter
1/4 cup vegetable oil
Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.
1/2 cup whipping cream
1/2 cup milk
2 tbsp apple cider vinegar
Add slowly to the mixing bowl continuing to mix but at a reduced speed. Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about lumps in the batter, they are fine.
When the dry ingredients are almost incorporated, gently fold in
2 cups fresh or frozen cranberries
Spoon batter into well-greased muffin tins, filling them to the top.
Oatmeal Crunch Struesel
In a large bowl toss together:
1 tsp baking powder
3/4 cups oats
1 cup flour
2/3 cup brown sugar
Using your hands, rub thoroughly through the dry ingredients:
3/4 cup cold butter cut in small cubes.
Sprinkle the crumble mixture evenly over the tops of the muffins.
Bake in a preheated 350 degree F oven for about 20-25 minutes or until a wooden skewer inserted into the center of a muffin comes out clean. The baking time may vary depending on whether fresh or frozen berries are used.