1-First, preheat your oven to 375°F (190°C) and lightly oil a 12-cup muffin tin, including the tops, to prevent sticking. In a medium bowl, whisk together the flour, baking powder, salt, and ground ginger to evenly mix the dry ingredients. Don’t skip this step, as it helps the muffins rise properly and adds a nice spice note.

2-Next, in a large bowl, combine the sugar, eggs, vegetable oil, almond milk, and vanilla extract until everything is well blended into a smooth liquid mixture. This creates the base that keeps the muffins moist and flavorful. Quickly add the dry ingredients to the wet ones and stir just until you get a smooth batter, being careful not to overmix.

3-Then, gently fold in the cranberries remember, don’t thaw them if they’re frozen to avoid excess moisture that could make the batter too wet. For the crumb topping, in another bowl, mix the flour, brown sugar, granulated sugar, baking powder, and a pinch of salt, then stir in the vegetable oil until you get pea-sized clumps. Fill the muffin cups very full using a scoop, and top each one with about a tablespoon of the crumb mixture, pressing it down gently.

4-Bake the muffins for 30 35 minutes, rotating the tin halfway through if your oven heats unevenly, until a toothpick inserted in the center comes out with just a few moist crumbs. Let them cool completely in the pan before removing to keep them from falling apart.