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1
Preheat oven to 375 F and grease a 12 hole standard size muffin tin (you may have enough mixture for another 2 muffins).
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2
Make the streusel topping first: Place butter, oats, flour and sugar into a medium sized bowl and rub between your fingers until everything combines and you have a crumbly mix with some small and some larger lumps. Leave to one side.
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3
For the muffins: Place flour, baking powder, baking soda, salt and sugars into a large bowl and stir to combine. Add in the white chocolate and cranberries and stir until they're all coated in flour.
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4
Place vanilla extract, eggs, vegetable oil, melted butter and buttermilk into a large jug and beat lightly with a fork.
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5
Pour wet ingredients over dry and mix just until there are no lumps of flour. Don't beat or be tempted to keep mixing or you'll end up with rubbery muffins!
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6
Divide the mixture between your greased muffin tin, filling each hole level.
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7
Sprinkle around 1/2 tablespoon of streusel mix onto each muffin and press into the muffins ever so slightly.
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8
Place in the oven for 17-23 minutes, until risen, golden and a skewer inserted into the centre comes out clean. Be careful not to hit the white chocolate when you insert the skewer-it can look the same colour as the muffins making you think they're not done! Remove from oven.
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9
Leave to cool in the pan for at least 30 minutes before transferring to a wire rack to cool completely.
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10
Cooled muffins will keep in an airtight container, at room temperature, for 5 days.
