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.

That’s why I decided to make this in convenient, single-serving, portion-controlled muffins. That way I can eat 1 and send the rest off with Jason to share with his classmates.

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. ..................................

for full recipes please see : damndelicious.net

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