Coffee Cake Muffins Recipe
Ingredients:
For the Muffin:
- 1 ½ cups all-purpose flour
- ½ cup light brown sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup milk
- 1/3 cup canola oil
- 2 large eggs
For the Crumble Topping:
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 tsp cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, melted
- 1 ½ cups all-purpose flour
For the Glaze:
- ¼ cup confectioner’s sugar
- ½ tsp vanilla extract
- 1 tsp milk
Instructions:
- Preheat and Prepare:
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Make the Crumble Topping:
- In a medium bowl, mix both sugars, cinnamon, and salt. Whisk in the melted butter until well combined.
- Stir in the flour with a spatula until the mixture is combined. Spread the crumble mixture onto a baking sheet lined with parchment paper to dry for 10-15 minutes.
- Mix Muffin Dry Ingredients:
- In a large bowl, combine the flour, brown sugar, baking powder, cinnamon, baking soda, and salt.
- Combine Wet Ingredients:
- In a separate bowl, whisk together the milk, canola oil, and eggs until smooth.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients over the dry ingredients and stir with a spatula until just combined. Avoid overmixing.
- Assemble the Muffins:
- Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
- Sprinkle the prepared crumble topping over each muffin, gently pressing it into the batter.
- Bake:
- Bake in the preheated oven for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Glaze:
- Allow the muffins to cool in the pan on a wire rack. While they are cooling, mix the confectioner’s sugar, vanilla extract, and milk in a small bowl until smooth.
- Drizzle the glaze over the cooled muffins.
Enjoy your freshly baked coffee cake muffins, perfect for a cozy breakfast or a delightful snack!