Cranberry Chocolate and Streusel Muffins

Preheat the oven to 220 degrees celsius. Grease the muffin pans or alternately line them with paper liners.

To make the streusel take a bowl and toss together light brown sugar, walnuts and ground cinnamon. Keep aside.

Take a medium bowl, add butter and beat in on high speed till smooth and using a hand mixer fitted with paddle attachment. Add light brown and granulated sugar, beat until butter and sugar are creamed for about 2 minutes.

Add eggs, yogurt and vanilla extract, beat on medium speed for about a minute. Scrape down the sides and continue beating on high speed for about a minute until the mixture is well combined and uniform.

The mixture at this stage will curdle, do not worry its absolutely fine. Add milk and and beat for about 30 seconds or so.

Next for the dry ingredients take a large bowl and whisk together whole wheat flour, baking soda, baking powder and salt.

Now add the wet ingredients into the dry ingredients and slowly mix using a rubber spatula until just combined. Now fold in cranberries and chocolate chunks. Do not overmix the batter, it is perfectly fine if there are lumps.

Take the muffin pan and layer 1 tablespoon of batter, top with streusel then add more batter, top with streusel until the muffin pan is full way upto the top. Make sure the streusel mixture is the top most layer.

Now bake at 220 degrees centigrade for 5 minutes to get that beautiful muffin top, reduce the oven temperature to 180 degrees centigrade and continue baking for 16 - 20 minutes or until a skewer inserted comes out clean.

Cooking time depends upon the oven, mine was ready in 18 minutes.