1-First, preheat your oven to 375°F and generously oil a 12-cup muffin tin, including the tops, to keep everything from sticking. In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 2 ¼ teaspoons baking powder, ½ teaspoon kosher salt, and ½ teaspoon ground ginger until well mixed.

2-Next, in a large bowl, combine 1 cup granulated sugar, 2 large eggs, ½ cup vegetable oil, ¾ cup unsweetened almond milk, and vanilla extract, stirring until everything blends smoothly. Quickly add the flour mixture to the wet ingredients, stirring just until you get a smooth batter don’t overdo it.

3-Then, fold in the 1 12-ounce bag of cranberries without thawing them to avoid extra moisture in your batter. For the crumb topping, mix 1 cup all-purpose flour, 3 tablespoons packed light brown sugar, 2 tablespoons granulated sugar, 1 teaspoon baking powder, and a pinch of kosher salt, then stir in 4 tablespoons vegetable oil to form pea-sized clumps.

4-Fill the muffin cups very full with batter, add about one tablespoon of crumb topping on each, pressing it gently to stick, and divide the rest evenly. Bake for 30-35 minutes, rotating the tin halfway through if your oven heats unevenly, until a toothpick comes out with a few moist crumbs.

5-Finally, let the muffins cool completely in the pan before loosening them with a spatula. This step ensures they hold their shape and that crumb topping stays crunchy. Preparation takes about 20 minutes, cooking about 35 minutes, for a total time of 55 minutes perfect for a quick cranberry muffins with crumb topping recipe that impresses.