Coffee Cake Muffins

Freshman Catherine Dodman loves to bake these coffee cake muffins as a cake on Christmas morning.

INGREDIENTS: 

One and one-half cups of all-purpose flour
One-half cup of Imperial Sugar Light Brown Sugar
Two teaspoons of baking powder
One teaspoon of cinnamon
One-fourth teaspoon of baking soda
One-fourth teaspoon of salt
Three-fourths cup of milk
One-third cup of canola oil
Two large eggs

FOR THE CRUMB TOPPING:

One-third cup of Imperial Sugar Extra Fine Granulated Sugar
One-third cup of Imperial Sugar Light Brown Sugar
One teaspoon of cinnamon
One-fourth teaspoon of salt
One-half cup (one stick) of unsalted butter, melted
One and one-half cups of all-purpose flour

FOR THE GLAZE:

One-fourth cup of confectioners’ sugar
One-half teaspoon of vanilla extract
One teaspoon of milk

DIRECTIONS:

1) Preheat oven to 375°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 and add flour.

3) Stir using a rubber spatula until moist.  Spread out mixture on parchment paper to dry until ready to use.

4) In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda, and salt.

5) In a large glass measuring cup or another bowl, whisk together milk, canola oil, and eggs.  Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

6) Scoop the batter evenly into the muffin tray and sprinkle reserved crumb topping, using fingertips to gently press the crumbs into it.  Place into oven and bake for 15 to 17 minutes, or until a tester inserted in the center comes out clean.

7) To make the glaze, combine confectioners’ sugar, vanilla, and milk.  Whisk until smooth.  If the glaze is too thin, add more confectioners’ sugar as needed.

8) When the muffins are done, cool for ten minutes and drizzle the glaze on each muffin.

9) Allow glaze to set before serving.

Featured Image Courtesy of damndelicious.net