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From Haley’s kitchen

Crumbly Coffee Cake Muffins

The crumb topping is what makes these special, so spread it on parchment to dry out while you mix the batter, this keeps it from sinking into the muffin and gives you that crunchy, crumbly texture you're after. Don't overbake these; pull them out when they still look a touch underbaked because they'll firm up as they cool and stay tender instead of dry.

Crumbly Coffee Cake Muffins
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Crumbly Coffee Cake Muffins

Yield: 12 muffinsPrep: 15mCook: 14mTotal: 29m

Gather

Ingredients

Muffins
  • 1 1/2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 2 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1/3 cup canola oil
  • 2 large eggs
Crumb Topping
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1 tablespoon cinnamon
  • 1/4 teaspoon salt
  • 1 stick unsalted butter melted
  • 1 1/2 cups all-purpose flour
Glaze
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons milk

Let’s cook

Steps

  1. Preheat oven to 375 degrees F.
  2. Line a 12-cup muffin tin with paper liners.
  3. Make the crumb topping: Combine sugars, cinnamon, and salt in a bowl. Whisk in melted butter. Add flour and stir together. Spread out mixture on parchment paper to dry until ready to use.
  4. In a bowl, combine flour, sugar, baking powder, cinnamon, baking soda, and salt;";
  5. In another bowl, whisk together milk, canola oil, and egg. Pour mixture over dry ingredients and stir until combined.
  6. Scoop the batter evenly into the muffin tins.
  7. Sprinkle with crumb topping, using your fingertips to gently press the crumbs into the batter;";
  8. Bake for about 14 minutes. (It’s ok if they are a little gooey, they will cool perfect and won’t be dry);";
  9. To make the glaze, combine powdered sugar, vanilla, and milk. Whisk until smooth;";
  10. When the muffins are done, cool for 15 minutes and drizzle the glaze on top!;"

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