These muffins are a delightful treat, combining the tartness of cranberries with a sweet oat crumble topping.
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan or line it with paper liners.
Using paper liners makes cleanup easier and gives the muffins a professional look.
In a small bowl, combine the oats, flour, brown sugar, cinnamon, and butter. Mix until crumbly and set aside.
Ensure the butter is cold for a better crumbly texture.
In a large bowl, whisk together the sugar, milk, egg, and vanilla extract until smooth.
Whisking thoroughly ensures the sugar dissolves completely.
Add the flour and baking powder to the wet ingredients and stir until just combined.
Avoid overmixing to keep the muffins light and fluffy.
Gently fold in the cranberries.
Coating the cranberries in a bit of flour prevents them from sinking to the bottom.
Divide the batter evenly among the prepared muffin cups. Sprinkle the crumble topping over each muffin.
Use an ice cream scoop for even batter distribution.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
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