Mini Coffee Cake Muffins
I try to avoid making desserts because I always end up eating it all. I caved. This is delicious! Not too sweet if you don't add the icing. I enjoyed eating one of these for breakfast with coffee. Store leftovers in an airtight container in room temperature to enjoy the next day.
Recipe
serves: 16 mini muffins | prep: 15 mins | bake: 15 mins
Ingredients
MUFFINS
1 cup flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp salt (second time baking, I used coarse salt. If you want to taste hints of salt I prefer coarse)
1/4 cup melted butter
1 egg
1/3 cup milk
1 tsp vanilla
nonstick spray
CRUMBLE
2 tbsp flour
1/3 cup sugar
1/2 tsp cinnamon
2 tbsp melted butter
ICING (optional, I like sweet stuff!)
1 cup powdered sugar
2 tbsp milk
3 tsp pure vanilla extract
Directions
Preheat oven to 350 degrees.
In a large bowl combine all dry ingredients (flour, sugar, baking powder, salt). Add butter and mix. Once all ingredients are well incorporated, add remaining muffin ingredients (egg, milk and vanilla) and continue mixing with fork until combined (mixture too crumbly whisk wont work).
Spray a mini muffin pan with nonstick spray and pour mixture into the mini muffin pan.
To make crumble, combine flour, sugar and cinnamon in a small bowl. Add melted butter and mix with fork until combined and crumbly. Sprinkle this mixture on top of the muffins.
Bake for 14-15 minutes.
Let cool for 10 minutes before removing muffins from pan to make sure it doesn't stick.
To make the icing, Whisk together all the icing ingredients until smooth. Place in a ziplock bag and cut a small hole on one of the ends. Drizzle on top of muffin and crumble.
