Cranberry Muffins with Cinnamon Streusel

Preheat oven to 375 °F and line a muffin tin with 12 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 Simply Organic Vanilla Extract (1 tsp) and stir to combine.

Pour 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 glaze. In a small bowl, mix Powdered Confectioners Sugar (1/3 cup) and Whole Milk (1 Tbsp) (or half and half) until you get a thicker liquid consistency

Drizzle over muffins to serve.