4tablespoons(1/2 stick) cold butter, cut into chunks
1/2cupall purpose flour
1/2cuppacked brown sugar
1/2cupold fashioned rolled oats
Preheat oven to 380°F. Prepare your muffin tin by either lining it with cupcake wrappers or very liberally greasing the tins. I used cupcake wrappers.
Combine streusel topping ingredients in a small bowl and use your fingers to mix together until the ingredients are combined and the mixture resembles wet sand. You can try to do this with a fork but I find it much easier to do with my fingers. Set aside.
In another bowl combine dry ingredients and mix together until fully combined. Set aside.
In the bowl of an electric mixer, combine all wet ingredients except for fresh cranberries. Mix together until comletely combined. Alternately you can do this by hand, but I preferred the texture when I used an electric mixer.
Add the dry ingredients to the wet and mix for NO LONER THAN 20 seconds. Do not over mix. Even though it will not be fully combined, remove the bowl from the mixer and add the fresh cranberries. Fold in by hand to finish mixing. It is very important not to over mix. A few lumps are OK.
Fill the muffin tin with the batter. Fill almost to the top of the wrapper (not 3/4 as you normally would with cupcakes). Top each muffin with some streusel mix. Use plenty of streusel mix, you will probably have some left over.
Put muffins in the oven and immediately raise oven temperature to 400°F. The reason for this is that they will get a burst of hot air which helps them to rise and get more of a dome top.
Bake 15-18 minutes or until tops are golden and a toothpick inserted in the center comes out clean (a few crumbs are OK).
Allow to cool in muffin tin for about 10 minutes, then remove to finish cooling on a wire rack.
Can be frozen after cooling completely.
*overmixing the batter will make the muffins tough and dry, don't do it!