Coffee Cake Muffins

Step 1

Prepare the crumb topping. In a mixing bowl combine the flour, brown sugar, cinnamon, salt and melted butter. Use a spatula to mix the crumb. The mixture will be thick and you must stir well (elbow grease!) to combine all the dry ingredients. Continue to combine until the mixture looks wet. It’s okay if the mixture is “sandy” in texture. Use your hands to squeeze clumps together, forcing the mixture together. Set the crumb aside.

Step 2

In a small bowl combine the sugar and cinnamon used for the cinnamon sugar layer. Set aside.

Step 3

In a mixing bowl combine the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon and nutmeg. Stir together and set aside.

Step 4

Preheat the oven to 425ºF. In a large mixing bowl combine the eggs, milk, vegetable oil, cooled melted butter, and vanilla extract. Combine using a whisk or fork. Gently pour the dry ingredients into the wet ingredients and stir by hand with a spatula just until the batter is combined.

Step 5

Line a muffin pan with 12 paper liners. Use a cookie scoop to add ONE small scoop of batter into each liner. Use a spatula to spread the batter to the edges of the liner.

Step 6

Evenly sprinkle the cinnamon sugar mixture among all the muffins, putting a little over 1 tsp of the mixture in each muffin.

Step 7

Evenly divide the remaining batter among the muffins, making sure to only fill the liners 3/4 full at the max. Use a spatula to spread the batter to the edges of the liner, fully enclosing the cinnamon sugar layer in a batter sandwich.

Step 8

Begin to generously pile the crumb topping on each muffin. I found it easiest to squeeze some of the crumb in my hands, forming a ball, then break off smaller pieces, lightly pressing the crumb into the batter. Ideally you want substantial pieces of crumb.

Step 9

Bake at 425ºF for 7 minutes, then after those initial 7 minutes, remove the muffins from the oven and quickly press the crumb topping back into the batter. You’ll notice that some of the crumbs are falling off the sides. The goal here is to get those crumbs back on the muffins while the batter is still wet.

Step 10

Return the muffins to the oven, bake for 1 more minute at 425ºF then drop the temperature to 350ºF for 11-15 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before moving them to a cooling rack.

Step 11

In a small mixing bowl combine the powdered sugar, vanilla extract and milk. If the glaze is too thin, add more powered sugar 1-2 teaspoons at a time. Drizzle over the muffins.