Cranberry and Orange Muffins

Steps

1. 1Firstly make the streusel by mixing salt, flour and sugar in a bowl well and then pour over melted butter. Mix together with a fork scraping back and forth to make a crumble (not a crumb so they should be some big pieces) and allow it to cool. Refrigerate your streusel while you make your muffin batter.
2. 2Now for the muffins, use your fingers to mix caster sugar and lots of orange zest in a bowl and set aside. Do this until the sugar is tinted yellow, light and fluffy.
3. 3Lightly whisk your eggs in a large mixing bowl until they come together.
4. 4Whisk in your milk.
5. 5Pour in your olive oil whisking as you go to produce a smooth mixture.
6. 6Add your orange zest/sugar mixture and whisk everything together.
7. 7Sift in your flour half at a time (whisk in between) and add your baking powder and a good pinch of sea salt.
8. 8Whisk everything together gently until just combined (take care not to overmix) to form a smooth, glossy batter without any lumps of flour.
9. 9Coat your frozen (don’t defrost) or fresh cranberries in a tbsp of plain flour (so they don’t sink) and add to mixture, leaving some to add to the top. Mix gently to combine.
10. 10Chill your mixture in the fridge for a minimum of 30 minutes. (A couple of hours or overnight for an even better rise on your muffins).
11. 11Pre-heat your oven to 190C/180C fan when ready to bake.
12. 12Line your muffin tin (every other cup), leaving a gap between each one, to achieve a better muffin top. Fill each muffin case almost to the top after chilling using an ice cream scoop. Then sprinkle over your streusel, some extra cranberries and a sprinkle of extra caster sugar.
13. 13Bake for approximately 25 minutes/until a skewer comes out clean and then leave to cool. Enjoy!