Coffee Cake Muffins

Ingredients: • 1 1/2 cups all purpose flour • 1/2 cup imperial sugar light brown sugar • 2 tsp baking powder • 1 tsp cinnamon • 1/4 tsp baking soda • 1/4 tsp salt • 3/4 cup milk • 1/3 cup canola oil • 2 large eggs For the crumb topping: • 1/3 cup imperial sugar extra fine granulated sugar • 1/3 cup imperial sugar light brown sugar • 1 tsp cinnamon • 1/4 tsp salt • 1/2 cup unsalted butter, melted • 1 1/2 cups all purpose flour For the glaze: • 1/4 cup confectioners sugar • 1 tsp milk

Instructions: 1. Preheat oven to 375. Like a 12 cup standard muffin tin with paper liners or coat with non stick spray; set aside 2. To make the crumb topping, combine sugars, cinnamon, and salt in a medium bowl. Whisk in melted butter. Add flour and stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use 3. In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda, and salt

4. In a large glass measuring cup or another bowl, whisk together milk, canola oil and egg. Pour mixture over dry ingredients and stir using s rubber spatula just until moist 5. Scoop the batter evenly into the muffin tray. Springy with reserved crumb topping, using your fingertips to gently press the crumbs into the batter. Place into oven and bake for 15-17 min, or until a tester inserted in the center comes out clean 9. To make the glaze, combine confectioners sugar and milk. Whisk until smooth. If the glaze is to thin, add more confectioners sugar as needed 10. Allow glaze to set