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Crumbly Coffee Cake Muffins Ready in 29 min · Yield 12 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 Print / PDF Cook mode
Yield: 12 muffins Prep: 15 min Cook: 14 min Total: 29 min
Skills you’ll practice: Baking ,Doughs & Batters ,Seasoning & Balance
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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! Your turn
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