COFFEE CAKE MUFFINS

My fondest memory of coffee cake dates back to middle school. We’d all line up at the cafeteria during break time and they’d serve us this huge square chunk of the warmest, most fluffy coffee cake I’ve ever had. Now it’s been a while since I’ve had coffee cake. I don’t make it that often because when I do, well, I tend to eat the entire pan. Yeah, there’s absolutely no self control here.

INGREDIENTS:

• 1 1/2 cups all-purpose flour
• 1/2 cup Imperial Sugar Light Brown Sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup milk
• 1/3 cup canola oil
• 2 large eggs

FOR THE CRUMB TOPPING

• 1/3 cup Imperial Sugar Extra Fine Granulated Sugar
• 1/3 cup Imperial Sugar Light Brown Sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted
• 1 1/2 cups all-purpose flour

FOR THE GLAZE

• 1/4 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon milk

DIRECTIONS:

1. Preheat oven to 375 degrees 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. Add flour and stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use.
3. In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.
4. For full instructions : damndelicious.net

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