Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (3g) salt
  • 1 large (50g) egg
  • 1/2 cup (120ml) neutral oil
  • 1/2 cup (120ml) Greek yogurt
  • 1/4 cup (60ml) milk
  • 1 tsp (5ml) vanilla extract
  • 1 cup (140g) fresh cranberries, halved
  • 1 medium (120g) Granny Smith apple, peeled and finely diced
  • 1/3 cup (40g) all-purpose flour
  • 1/3 cup (65g) brown sugar, packed
  • 2 tbsp (28g) unsalted butter, cold and cubed
  • 1/4 tsp (1g) cinnamon

Instructions:

  1. Preheat oven to 425°F (218°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a large bowl, whisk together 250g flour, 100g sugar, baking powder, baking soda, 2g cinnamon, and salt until no lumps remain.
  3. Create a well in the dry ingredients; add the egg, oil, Greek yogurt, milk, and vanilla extract. Stir gently with a spatula until just combined, being careful not to over-mix.
  4. Gently fold in the halved cranberries and diced apples until evenly distributed, then divide the batter evenly among the 12 muffin cups.
  5. In a small bowl, rub the cold butter into the streusel ingredients (40g flour, 65g brown sugar, and 1g cinnamon) using fingertips until crumbly, then sprinkle generously over each muffin.
  6. Bake at 425°F (218°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 15-20 minutes until a toothpick comes out clean.