Cranberry Muffins with White Chocolate Crumble

Look how moist and tender these muffins are. And, there's no trickery, just a handful of ingredients and you can have them too. Well, there's one thing: I heated the milk before adding it to the other ingredients. If you've never tried this before, make this your first time. Warm milk adds something truly special to baked goods.

And consider this: I made these muffins with cranberries, but you can use frozen blueberries or a frozen berry medley. Endless options.

Cranberry Muffins with White Chocolate Crumble

For the muffin batter:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup milk
1/3 cup melted coconut oil or vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup frozen cranberries, keep frozen until ready to use
For the crumble: 
1/3 cup all-purpose flour
1/4 cup granulated sugar
2 tablespoons butter, softened
1/4 cup white chocolate chips, or more if desired

Preheat the oven to 400 degrees. Coat a muffin pan with cooking spray or line with paper liners (this recipe makes 8-10 muffins). I got 9.
In a large bowl, whisk together the flour, sugar, baking soda, and salt. Make a well in the center and set aside.
Heat the milk in the microwave or small saucepan over medium heat until bubbling. Remove from heat and add the milk to the flour with the coconut oil, egg, and vanilla. Mix until blended. Fold in the cranberries. Spoon the batter into the prepared pan, filling each cup 2/3 full.
To make the crumble, in a small bowl, combine the flour, sugar and butter. Work together with a fork or your fingers until the mixture is crumbly. Sprinkle the mixture over the muffins. Top the muffins with the chocolate chips.
Bake for 18 to 20 minutes, until a wooden pick comes out with little bits clinging to it.
Cool on a rack for a few minutes before serving.

Makes 8-10 muffins