Delight in these moist and flavorful muffins, combining the sweetness of apples and the tartness of cranberries, topped with a buttery streusel.
Combine the flour, baking powder, cinnamon, and brown sugar in a large mixing bowl.
Sift the dry ingredients together to ensure a smooth batter.
In another bowl, whisk together the milk, eggs, and melted butter.
Make sure the melted butter is not too hot to avoid cooking the eggs.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Do not overmix; a few lumps are okay.
Fold in the diced apples and cranberries gently.
Coat the fruits in a little flour before adding to prevent them from sinking.
Divide the batter evenly among the lined muffin cups.
Fill each cup about three-quarters full for a nice rise.
In a separate bowl, mix the flour, brown sugar, oats, and cold butter using your fingers until crumbly.
Keep the butter cold for a better crumbly texture.
Sprinkle the streusel topping evenly over each muffin.
Press the topping lightly to help it adhere to the batter.
Bake the muffins in a preheated oven at 190°C (375°F) for 25 minutes or until a toothpick inserted comes out clean.
Rotate the pan halfway through baking for even cooking.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents sogginess.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a hot beverage for a delightful treat.
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