Coffee Cake Muffins
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Coffee cake is one of my favorites so these muffins are one of my favorite things to eat for breakfast. The muffin is moist and amazing and the crumb topping and glaze have great flavor. This is so easy to make. This recipe is from damndelisious.net. Let’s get baking!
FOR THE MUFFIN:
- 1 1/2 cups all-purpose flour
- 1/2 cup light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/3 cup canola oil
- 2 large eggs
FOR THE CRUMB TOPPING:
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 1/2 cups all-purpose flour
FOR THE GLAZE:
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon milk
DIRECTIONS FOR MUFFIN:
- Preheat oven to 375 degrees F. Line a 12-cup standard muffin tin with cupcake liners.
- In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.
- In a large bowl, whisk together milk, canola oil and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
TO MAKE THE CRUMB TOPPING:
- Combine the sugars, cinnamon and salt in a medium bowl. Whisk in melted butter.
- Add flour and stir using a rubber spatula just until moist. Set aside.
- Scoop the batter evenly into the muffin tray. Sprinkle with reserved crumb topping, using your fingertips to gently press the crumbs into the batter. Bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
FOR THE GLAZE:
- Combine powdered sugar, vanilla and milk. Whisk until smooth. If the glaze is too thin, add more powdered sugar as needed.
- When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin.
- Allow glaze to set before serving. Enjoy!
