Cranberry Streusel Muffins

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon cinnamon 
• 1 cup cranberries fresh chopped
• 2 large eggs 
• 1.3 cups flour all-purpose
• 2 cups flour all-purpose
• 0.3 cup brown sugar light packed
• 0.5 cup milk 
• 0.5 teaspoon salt 
• 1.3 cups sugar 
• 2 tablespoons sugar 
• 8 tablespoons butter unsalted
• 8 tablespoons butter unsalted melted
• 1 teaspoon vanilla extract 
• 1 cup walnuts chopped

Equipment

• frying pan
• oven
• wire rack
• blender
• hand mixer
• muffin liners

Directions

1. Mix 1 1/4 cups all-purpose flour, 1/3 cup packed light brown sugar, 2 Tbsp. sugar, 1/2 tsp. cinnamon and 1 cup chopped walnuts.
2. Add 8 Tbsp. melted unsalted butter; stir until moistened and clumpy. Set aside.
3. Mix 2 cups all-purpose flour, 2 tsp. baking powder and 1/2 tsp. salt. With an electric mixer on medium-high speed, cream 8 Tbsp. unsalted butter and 1 1/4 cups sugar until fluffy.
4. Add 2 large eggs, one at a time, beating well after each. Lower mixer speed; add half of dry ingredients, then 1/2 cup milk and 1 tsp. vanilla extract. Stir in remaining dry ingredients. Fold in 1 cup chopped fresh cranberries.
5. Divide batter among muffin cups.
6. Sprinkle topping over muffins, pressing lightly.
7. Bake for 35 minutes, or until golden.
8. Let cool in pan on a wire rack for 10 minutes, then remove from pan to rack