Take it from me: you’ll want @garelickfarms heavy cream stocked in your kitchen this December for all of your holiday baking 🎁🧁👩🍳🎄 These Cranberry Cinnamon Streusel Muffins would make the perfect gift or treat to enjoy Christmas morning ❄️ For streusel: 2½ tablespoons brown sugar 1/3 cup flour ¾ teaspoon cinnamon 2 tablespoons melted butter For muffins: 1¾ cups flour 2 teaspoons baking powder ½ teaspoon baking soda 1 teaspoon cinnamon ¾ teaspoon kosher salt 1 cup granulated sugar 2 eggs ¾ cup Garelick half and half ¼ cup melted butter 1 teaspoon vanilla extract 1½ cups cranberries For glaze: 1/3 cup powdered sugar 1 tablespoon Garelick milk or half and half - Preheat oven to 375°F and line a muffin tin with 12 silicone or paper liners or a jumbo tin with 6 liners. - Make the streusel by stirring together brown sugar, flour, and cinnamon in a bowl. Pour in butter and stir until mixture is crumbly. Set aside while you make the muffin batter. - In a large bowl, stir together flour, baking powder, baking soda, cinnamon, and salt. In a separate medium bowl, whisk together sugar and eggs. Add half and half, melted butter, and vanilla and stir to combine. - Pour wet ingredients into the flour mixture and stir until just combined—a little visible flour is ok. Fold in cranberries 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 sugar and milk (or half and half) until you get a thicker liquid consistency. Drizzle over muffins to serve. Enjoy! xo Hailey ❤️
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