Streusel-Topped Cranberry Coffee Cake Muffins

Ingredients

• 0.5 cup canola oil 
• 1 cup granulated sugar 
• 1 cup cream sour
• 1 teaspoon vanilla 
• 2  eggs 
• 2 cups flour all-purpose
• 2 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 1 teaspoon ground cinnamon 
• 0.8 cup roasted cranberry sauce whole canned
• 1 tablespoon flour all-purpose
• 1 tablespoon rolled oats 
• 1 tablespoon brown sugar light packed
• 1 tablespoon butter melted

Equipment

• bowl
• oven
• blender
• hand mixer
• toothpicks
• muffin liners

Directions

1. Heat oven to 375°F.
2. Place paper baking cup in each of 12 regular-size muffin cups.
3. In large bowl, beat granulate sugar and oil with electric mixer on medium speed until combined.
4. Add sour cream, vanilla and eggs; beat on low speed until well combined.
5. In medium bowl, stir together 2 cups flour, the baking powder, baking soda and cinnamon with mixer running on low speed, gradually beat in flour mixture until combined.
6. Fill each muffin cup with 1 heaping tablespoon batter. Top each with 1 tablespoon cranberry sauce. Divide remaining batter evenly among muffin cups, covering cranberry sauce (no need to completely cover).
7. In small bowl, mix streusel topping ingredients with fingers until crumbly; sprinkle evenly over batter in cups.
8. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
9. Serve warm or cooled.