Easy Coffee Cake Muffins

Ingredients:

– ¾ cup (150g) granulated sugar

– ⅓ cup vegetable oil

– 1 egg

– 1 teaspoon vanilla

– ½ cup milk

– 2 teaspoons baking powder

– ½ teaspoon salt plus a pinch for the crumble

– 1 ½ cups + 2 tablespoons (201g) all-purpose flour

– 2 tablespoons (28g) butter melted

– 2 teaspoons cinnamon

– ½ cup (50g) packed brown sugar

Instructions:

– Preheat oven to 350°F. Spray mini muffin pans with nonstick cooking spray (I like using the nonstick spray that contains flour for these).

– Stir granulated sugar, oil, egg, and vanilla in a large bowl until combined. Stir in milk.

– In a medium bowl, whisk baking powder, ½ teaspoon salt, and 1 ½ cups flour. Slowly stir dry ingredients into wet ingredients. Fill muffin pans with 1 tablespoon of batter per cavity (33-36 muffins).

– Melt the butter in the same bowl you used for the dry ingredients. Stir in cinnamon, 2 tablespoons flour, a pinch of salt, and brown sugar. Mixture will be crumbly. Place about ½ to ¾ teaspoon of crumb topping on each muffin.

– Bake for 9-10 minutes until a toothpick comes out clean from the center of the muffin. Cool before removing from pan and serving. It’s easiest to use a knife to help remove these from the pan.

– Store in an airtight container for up to 3 days for freeze for up to one month. You may also bake them in in mini muffin liners instead of straight in the muffin pan.