Coffee Cake Muffins

coffee cake muffins

Wow has it been a crazy past few weeks here in New York involving the snow! This past week was winter break for my school, and I went to Virginia to Massanutten Resort with my family. We had so much fun skiing, tubing, and even going to an indoor water park. But of course I still baked for the 6 hour drive there! These coffee cake muffins are delicious. The crumble on top is the best part (try not to eat most of it while you’re making it like I did LOL!) Unfortunately, I forgot to do the glaze on top, which I’m sure would make these 10x better. These are perfect for the snow days in the winter (hence my cute decoration). I hope those of you that are struggling through the tough winter like we are in New York give these a try!


Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup Imperial Sugar 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 Imperial Sugar Extra Fine Granulated Sugar
  • 1/3 cup Imperial Sugar Light Brown Sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 1/2 cups all-purpose flour

For the Glaze:

  • 1/4 cup confectioners’ sugar
  • 1 teaspoon milk

Recipe:

  1. Preheat oven to 375 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.
  2. To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use.
  3. In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.
  4. In a large glass measuring cup or another bowl, whisk together milk, canola oil and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  5. Scoop the batter evenly into the muffin tray. Sprinkle with reserved crumb topping, using your fingertips to gently press the crumbs into the batter. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
  6. To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
  7. When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin.
  8. Allow glaze to set before serving.
  9. Enjoy!

 

 

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