Coffee Cake Muffins

Directions

In a medium bowl add all the dry ingredients for the muffins (flour, dark brown sugar, baking powder, cinnamon and salt) and whisk together until well combined.  Set aside, but not too far.

In a separate large bowl add the milk, vegetable oil and eggs and whisk until well combined.  Get your bowl of dry ingredients and slowly add that and stir until everything is just combined.  You shouldn’t need a mixer for this – just use a spatula.

Get your prepared muffin tin and fill the cupcake liners about ¾ of the way full.  Set this aside but, again, not too far.

On to the crumble topping.  In a small bowl melt your butter in the microwave.  In a medium bowl add the dry ingredients for your crumble topping (flour, dark brown sugar, cinnamon and salt) and whisk until well combined.  Add the melted butter and vanilla to this mixture and stir until combined.  Again with this, you shouldn’t need a mixer – just a spatula.  You want this mixture to be lumpy.

Get your muffin tin and evenly distribute the crumble mixture between the 12 cups.  Press it gently into the muffin mixture.

Bake the muffins at 375 for about 15 minutes or until the edges are a little crispy and a toothpick inserted into the center of one comes out clean.

Remove the muffin tins to a wire rack and let cool completely.

Once the muffins are cool, take them out of the pan and move them to a sheet of wax or parchment paper on your counter.

In a small bowl whisk the powdered sugar and milk and drizzle it over the tops of the muffins.  Let the glaze set/harden and they’re ready to enjoy!

Makes about a dozen delicious coffee cake muffins.