Desserts
Coffee Muffin Recipe
Prep Time | 25 minutes |
Cook Time | 20 minutes |
Servings |
MetricUS Imperial
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Ingredients
For the cake
- 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 Sugar Extra Fine Granulated Sugar
- 1/3 cup Imperial Sugar Light Brown Sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon Salt
- 1/2 cup unsalted butter melted, 1 stick
- 1 1/2 cups all purpose flour
For the Glaze
- 1/4 cup confectioners' sugar
- 1 teaspoon Milk
Ingredients
For the cake
For the Crumb Topping
For the Glaze
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Instructions
- Preheat oven to 375 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.
- 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.
- In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.
- In a large glass measuring cup or another bowl, whisk together milk, canola oil and egg.
- Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Scoop the batter evenly into the muffin tray. Sprinkle with reserved crumb topping, using your fingertips to gently press the crumbs into the batter.
- Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
- To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
- When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin.
- Allow glaze to set before serving.