Cranberry Muffins with Cinnamon Streusel

Preheat oven to 375 degrees F (190 degrees C) and line two muffin tins with 18 silicone or paper liners.

Make the streusel by stirring together Brown Sugar (2 1/2 Tbsp), All-Purpose Flour (1/3 cup) and Simply Organic Cinnamon, Ground (1/2 tsp) in a bowl. Pour in Butter (2 Tbsp) and stir until mixture is crumbly. Set aside while you make the muffin batter.

In a large bowl, stir together All-Purpose Flour (1 3/4 cups), Baking Powder (2 tsp), Baking Soda (1/2 tsp), Simply Organic Cinnamon, Ground (1 tsp) and Kosher Salt (1/2 tsp).

In a separate medium bowl, whisk together Granulated Sugar (1 cup) and Eggland's Best Classic Eggs (2). Add Kemps Half & Half (3/4 cup), melted Butter (4 Tbsp) and Vanilla Extract (1 tsp) and stir to combine.

Pour the wet ingredients into the flour mixture and stir until just combined—a little visible flour is ok. Fold in Dried Cranberries (1 1/2 cups) and fill muffin cups about ¾ full.

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.

While muffins cool, make the glaze. In a small bowl, mix Powdered Confectioners Sugar (1/3 cup) and Milk (1 Tbsp) (or half and half) until you get a thicker liquid consistency. Drizzle over muffins to serve.