Directions

1. Spray a standard 12-cup muffin pan with nonstick baking spray. Set aside. In a large mixing bowl, whisk together 1 1/2 cup flour, 1 cup oats, baking powder, baking soda, salt and 1 teaspoon cinnamon. Set aside.
   
2. In a bowl of an electric mixer with paddle attachment, cream together 1/3 cup softened butter and 1/2 cup brown sugar. Add in milk, egg and vanilla and mix to combine, the mixture will be lumpy.
   
3. Add the wet ingredients to the dry ingredients and give it a couple stirs with a spatula. Do not fully combine. Then add in the cranberry sauce and stir until just combined. Do not overmix. Preheat the oven to 400°F.
   
4. Divide batter evenly among the muffin wells. Fill each cup about ¾ full. In a small bowl, grate 3 tablespoons of extra cold butter. Add 3 tablespoons brown sugar, 3 tablespoons oats, 1/2 teaspoon cinnamon and 3 tablespoons of flour then mix well with your fingers until combined and crumbly. Sprinkle a spoonful on top of each muffin.
   
5. Bake muffins for 18-20 minutes until toothpick comes out clean. Allow muffins to cool in the muffin tray for 5 minutes before transferring muffins onto a wire cooling rack to cool completely.