Cranberry and White Chocolate Streusel Muffins

Preheat oven to 375 F and grease a 12 hole standard size muffin tin (you may have enough mixture for another 2 muffins).

Make the streusel topping first: Place butter, oats, flour and sugar into a medium sized bowl and rub between your fingers until everything combines and you have a crumbly mix with some small and some larger lumps. Leave to one side.

For the muffins: Place flour, baking powder, baking soda, salt and sugars into a large bowl and stir to combine. Add in the white chocolate and cranberries and stir until they’re all coated in flour.

Place vanilla extract, eggs, vegetable oil, melted butter and buttermilk into a large jug and beat lightly with a fork.

Pour wet ingredients over dry and mix just until there are no lumps of flour. Don’t beat or be tempted to keep mixing or you’ll end up with rubbery muffins!

Divide the mixture between your greased muffin tin, filling each hole level.

Sprinkle around 1/2 tablespoon of streusel mix onto each muffin and press into the muffins ever so slightly.

Place in the oven for 17-23 minutes, until risen, golden and a skewer inserted into the centre comes out clean. Be careful not to hit the white chocolate when you insert the skewer—it can look the same colour as the muffins making you think they’re not done! Remove from oven.

Leave to cool in the pan for at least 30 minutes before transferring to a wire rack to cool completely.

Cooled muffins will keep in an airtight container, at room temperature, for 5 days.