Good Morning!  This Covid Quarantine is starting to wear thin on me and the family.  While I am so thankful for our health and safety, It's hard to keep 3 kids (11, 7, 5) from killing each other and not driving me crazy.  They can not agree on most things, however they can agree that cooking and baking is fun and delicious.  So to keep our sanity we've been spending a lot of time baking and cooking.

Today Emilie helped me bake coffee cake muffins form the "damn delicious blog"  this is a new blog that i came across and from what I saw today I think I will be checking it out in more depth as time goes on. this recipe calls for a sugar drizzle, personally i don't think it's necessary at all, but the link to the full recipe is below if you cant to take it to the next level. 



Recipe Source https://damndelicious.net/2014/03/24/coffee-cake-muffins/


WHAT YOU'LL NEED:
FOR THE MUFFIN DOUGH

• 1 1/2 cup of Flour 
• 1/2 cup Light 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 CRUMB TOPPING

• 1/4 cup  Extra Fine Granulated Sugar
• 1/4 cup Light Brown Sugar
• 3/4 cup flour 
• 1/2 stick of melted butter
• 1 teaspoon cinnamon
• 1/4 teaspoon salt

WHAT YOU'LL NEED TO DO:

Preheat oven to 375 degrees F. 

Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.

Make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and stir until mixture is moist. 

Spread out mixture in even layer on a cookie sheet and allow  dry until ready to use.

In bowl combine flour, sugar, baking powder, cinnamon, baking soda and salt.

In a stand mixer, whisk together milk, canola oil and egg. Once well mixed, add dry ingredients until just combined. 

Scoop the batter evenly into the muffin tray. 

Sprinkle with reserved crumb topping, using your fingertips to gently press the crumbs into the batter. 

Place into oven and bake for 15-17 minutes, (I use a stoneware, so it does take longer to bake about 20-23 minutes) or until a tester inserted in the center comes out clean.

Once baked remove from oven and allow to cool for 10 minutes before removing. 

Like always happy Cooking and Baking!