1cupFresh or frozen cranberries, if frozen, do not thaw
3/4cupWhite Chocolate Chips
For the Streusel:
1/4 cupWhite Sugar
1/4cupBrown Sugar
1/2cupFlour
4tbspsButter, cut into small cubes
Instructions
For the Streusel:
In a small mixing bowl combine the sugars, flour, and cubed butter. Use your hand to combine all ingredients until you have pea sized pieces. Set aside.
For the Muffins:
Preheat oven to 425 degrees F, grease or line a muffin tin, set aside.
In a large mixing bowl combine the oil, sugars, eggs, milk, heavy cream, vanilla and almond extract. Whisk until combined.
In a small mixing bowl combine the flour, baking powder, baking soda, and salt, stir to combine.
Add the dry ingredients into the wet and fold in until completely incorporated. Gently fold in the white chocolate and cranberries. Using a scoop or a measuring spoon divide the batter evenly between the 12 cups.
Top each muffin with the prepared streusel and bake at 425 for 15-18 minutes, until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and allow to cool slightly before enjoying! These will keep in an airtight container for about a week.