Muffin Makeover // Coffee Cake Muffin

Yield: About 12


Crumb Topping: 

 cup granulated sugar

 cup light brown sugar 

1 teaspoon cinnamon

¼ teaspoon salt

1 stick (½ cup) unsalted margarine, melted

1½ cups
all-purpose flour


1½ cups
all-purpose flour

½ cup light
brown sugar 

2 teaspoons
baking powder

1 teaspoon cinnamon

¼ teaspoon
baking soda

¼ teaspoon salt

¾ cup milk

 cup canola oil

2 large eggs


¼ cup confectioners’ sugar, plus more
as needed

1 teaspoon any nondairy milk

Preheat oven to 375°F. Fill a muffin pan with paper liners and set aside. Line a baking sheet
with parchment paper and set aside.

Prepare the crumb topping: In a medium bowl, combine sugars, cinnamon, and salt. Whisk in melted margarine. Add flour and stir until just combined. Spread out the crumb mixture on the prepared baking sheet and set aside to dry until ready to use.

Prepare the muffins: In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda, and salt. Set aside.

In a second bowl, whisk together milk, oil, and eggs.

Add milk mixture to flour mixture and stir just until combined. Distribute the batter evenly between the muffin cups and sprinkle with crumb topping, gently pressing the crumbs into the batter.

Bake 15–17 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool for 10 minutes.

Prepare the glaze: In a small bowl, whisk together confectioners’ sugar and milk until smooth. If the glaze is too thin, add more confectioners’ sugar.

Drizzle the glaze over the muffins and let it set before serving.

To read more, subscribe to Ami