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Sunday, September 14, 2014


I love coffee cake and when I stumbled upon this recipe I had to try it.  It's not much of a twist on coffee cake except that it's made into a muffin.  They tasted good but I still like the traditional coffee cake a little better.  Some of the topping that the recipe called for fell off during the baking process but, again, the taste was good and they were moist like a coffee cake.  If desired, you could just make the recipe as a traditional coffee cake by pouring the batter into a rectangle cake pan.

Adapted from damndelicious.net

Prep Time:  25 minutes
Bake Time: 15-20 minutes
Serves:  12


1 1/2 cups all-purpose flour
1/2 cup light brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup milk
1/3 cup canola oil
2 large eggs

Crumb Topping:
1/3 cup granulated sugar
1/3 cup light brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 1/2 cups all-purpose flour


Preheat oven to 375 degrees F.  Line a 12-cup muffin pan with liners or coat with nonstick spray and set aside.

Prepare the crumb topping:  In a medium mixing bowl, combine granulated sugar and light brown sugar, cinnamon, and salt.

Whisk in melted butter.

Add flour and stir with rubber spatula just until moist.

Spread mixture out on a cookie sheet lined with parchment paper to dry.

Prepare the muffin batter:  In a large mixing bowl, combine flour, light brown sugar, baking powder, baking soda, cinnamon, and salt.

In a small mixing bowl, whisk together the milk, canola oil and eggs.  Pour the mixture over the dry ingredients and stir with a rubber spatula until moist.

Pour batter into muffin pan.  Sprinkle and gently press the reserved crumb topping over each muffin.

Bake in oven, middle rack, for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on cooling rack.

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