Recipe Background
How does the local bakery make those masterful muffins? Read on to find out! Coffee Shop Muffins are sweet and tender little bundles of happiness! Warm cinnamon and brown sugar make each muffin a treat, and on top is a crunchy, buttery crumb streusel! Oh, and Coffee Shop Muffins go the extra mile with a creamy vanilla glaze! The bakery might just ask you for pointers!
How does the local bakery make those masterful muffins? Read on to find out! Coffee Shop Muffins are sweet and tender little bundles of happiness! Warm cinnamon and brown sugar make each muffin a treat, and on top is a crunchy, buttery crumb streusel! Oh, and Coffee Shop Muffins go the extra mile with a creamy vanilla glaze! The bakery might just ask you for pointers!
Ingredients
For the crumb topping:
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
- 1 1/2 cups all-purpose flour
For the muffins:
- 1 1/2 cups all-purpose flour
- 1 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/3 cup canola oil
- 2 large eggs
For the glaze:
- 1/4 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon milk
Directions
- In a medium bowl, add the granulated sugar, 1/3 cup of the brown sugar, 1 teaspoon of the cinnamon, and 1/4 teaspoon of the salt and whisk to combine.
- Add the melted butter to the sugar mixture and stir to combine.
- Add 1 1/2 cups of the flour to the sugar mixture and using a rubber spatula, stir until just moist.
- On a sheet of parchment paper, add the crumb mixture and spread it out to dry. Set the crumb mixture aside.
- Preheat the oven to 375 degrees F.
- Line a 12-cup standard muffin tin with paper liners or coat them with nonstick spray.
- In a large bowl, add the remaining flour, the remaining brown sugar, the baking powder, the remaining cinnamon, the baking soda, and the remaining salt and whisk to combine.
- In a large glass measuring cup or a separate bowl, add 3/4 cup of the milk, the canola oil, and the eggs and whisk to combine.
- Pour the milk mixture into the flour mixture and using a rubber spatula, stir until just moistened.
- Scoop the batter evenly into the prepared muffin cups.
- Sprinkle the batter in each muffin cup with the crumb mixture and using your clean fingertips, gently press the crumbs down into the batter.
- Bake until a tester inserted into the center of a muffin comes out clean, about 15-17 minutes.
- Allow the muffins to cool for 10 minutes.
- In a small bowl, add the confectioners' sugar, the vanilla, and the remaining milk and whisk until a smooth glaze forms.
- Drizzle the glaze over the muffins.
- Allow the glaze to set.
- Serve.
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