Cranberry Pecan Coffee Cake Muffins

Preheat oven to 375 F. Combine the first three ingredients in a small bowl and set aside to use as the topping.

In a large bowl beat the butter with an electric mixer on medium speed until creamy. Add the sugar and beat for 4 minutes until light and fluffy. Add the eggs one at a time mixing on low speed, using a spatula to scrape down the sides of the bowl. Add the vanilla and mix to combine. Set aside.

Combine flour, baking powder, baking soda, salt and cinnamon in a medium-sized bowl.

Add half of the flour mixture into the butter/sugar mixture and mix on low speed until just blended. Add the buttermilk and mix until smooth. Add the remaining flour mixture and mix until just about blended, but with some flour still not quite mixed in. Add the cranberries and mix with a spatula or wooden spoon until cranberries are evenly dispersed and flour is just mixed in. Do not overmix!

Spray a standard 12-cup muffin tin with baking spray or use paper liners. Fill muffin cups half way full with muffin batter. Sprinkle each with a tablespoon of topping mixture. Top with remaining batter. Sprinkle a teaspoon of the topping on top of each muffin.

Bake in the preheated oven for about 22 minutes or until the muffins are golden brown and a toothpick inserted in the centre comes out clean.

Cool the muffins in the pan for at least 5 minutes and then using a table knife, gently lift them out of the pan. It’s definitely easier with paper liners.

NOTE: If you can find them, they now make parchment paper muffin liners which never stick to your muffins. They are the best invention ever! (Well, maybe after the light bulb and insulin and all that kinda stuff).