Ingredients:

For Streusel:

• 2½ tablespoons brown sugar
• ⅓ cup flour
• ¾ teaspoon cinnamon
• 2 tablespoons melted Cass-Clay® Butter

For Muffins:

• 1¾ cups flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ¾ teaspoon kosher salt
• 1 cup granulated sugar
• 2 eggs
• ¾ cup Cass-Clay Half & Half
• ¼ cup melted Cass-Clay Butter
• 1 teaspoon vanilla extract
• 1½ cups cranberries

For Glaze:

• ⅓ cup powdered sugar
• 1 tablespoon Cass-Clay Milk or Half & Half

How To:

1. Preheat oven to 375°F and line a muffin tin with 12 silicone or paper liners.
2. Make the streusel by stirring together brown sugar, flour, and cinnamon in a bowl.
3. Pour in butter and stir until mixture is crumbly. Set aside while you make the muffin batter.
4. In a large bowl, stir together flour, baking powder, baking soda, cinnamon, and salt.
5. In a separate medium bowl, whisk together sugar and eggs.
6. Add half and half, melted butter, and vanilla and stir to combine.
7. Pour wet ingredients into the flour mixture and stir until just combined—a little visible flour is ok.
8. Fold in cranberries and fill muffin cups about ¾ full.
9. Sprinkle each generously with streusel, then bake 16–18 minutes until a toothpick or knife tip inserted in center comes out with few crumbs attached.
10. While muffins cool, make glaze. In a small bowl, mix powdered sugar and milk (or half and half) until you get a thicker liquid consistency.
11. Drizzle over muffins to serve.

TIP: Serve muffins warm for brunch or freeze a batch and save for weekday breakfasts!