| Prep Time | 15 minutes |
| Cook Time | 14 minutes |
| Servings |
muffins
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Ingredients
Muffins
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/3 cup canola oil
- 2 large eggs
Crumb Topping
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1 tablespoon cinnamon
- 1/4 teaspoon salt
- 1 stick unsalted butter melted
- 1 1/2 cups all-purpose flour
Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons milk
Ingredients
Muffins
Crumb Topping
Glaze
|
|
Instructions
- Preheat oven to 375 degrees F.
- Line a 12-cup muffin tin with paper liners.
- Make the crumb topping: Combine sugars, cinnamon, and salt in a bowl. Whisk in melted butter. Add flour and stir together. Spread out mixture on parchment paper to dry until ready to use.
- In a 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 until combined.
- Scoop the batter evenly into the muffin tins.
- Sprinkle with crumb topping, using your fingertips to gently press the crumbs into the batter.
- Bake for about 14 minutes. (It’s ok if they are a little gooey, they will cool perfect and won’t be dry).
- To make the glaze, combine powdered sugar, vanilla, and milk. Whisk until smooth.
- When the muffins are done, cool for 15 minutes and drizzle the glaze on top!
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