Coffee Cake Muffins

coffee cake picture

Haven’t posted a recipe in a while. I think next time I’ll spray the paper cups with cooking spray before I pour the batter in because they kind of stuck to the paper when I tried to pull them off and they were completely cooked and cooled off.

**FOR THE MUFFINS**

1 1/2 cups of all-purpose flour

1/2 cup of light brown sugar

2 teaspoons of baking powder

1 teaspoon of cinnamon

1/4 teaspoon of baking soda

1/4 teaspoon of salt

3/4 cup of milk

1/3 cup of canola oil

2 large eggs

**FOR THE CRUMB TOPPING**

1/3 cup of sugar

1/3 cup of light brown sugar

1 teaspoon of cinnamon

1/4 teaspoon of salt

1/2 cup (1 stick) of melted unsalted butter

1 1/2 cups of all-purpose flour

**DIRECTIONS**

*Preheat oven to 375 degrees and line a 12-cup muffin tin with paper liners.

*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 until completely mixed. Spread out mixture onto aluminum foil so it can dry until you’re ready to use it.

*In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda, and salt. In another bowl, whisk together milk, canola oil, and egg. Pour mixture over dry ingredients and stir using a rubber spatula until completely mixed.

*Pour batter evenly into muffin tin. Sprinkle with reserved crumb topping, using your fingertips to gently press the crumbs into the batter. Place in oven and bake for 12-15 minutes or until a toothpick comes out clean.

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