I lately have been loving cranberries.  They are a fruit that usually doesn’t get enough loving.  Because of their tartness many people shy away from  them.  I believe that cranberries should be appreciated more!  They are wonderful in salads, meals, sauces, and especially in these muffins! 
 
Cranberry Streusel Muffins
3 1/2 cups flour
1 1/2 cups sugar
4 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
1 stick butter (melted and cooled)
2 eggs
1 teaspoon vanilla
1 package of dried cranberries (there were no cranberries at the market)

Streusel Topping
3/4 cup flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon allspice
4 tablespoons butter (chilled and cubed)

Preheat oven to 375.  Sift flour, sugar, baking powder, baking soda, and salt.  In separate bowl, whisk together buttermilk, vanilla, eggs and butter.  Stir buttermilk mixture into flour mixture and mix till incorporated.  Do not over mix.  Then fold in cranberries.  Scoop batter into prepared muffin cups till almost full.
For topping, place all ingredients in a food processor and pulse until it makes small pieces.  Crumble pieces on top of the muffin mixture.  Bake muffins for 20 to 25 minutes.

Yields approximately 24 muffins

{Cranberry Streusel Muffin}