Huh?  Today’s baking experiment did not turn out looking like the lovely picture, so carefully staged and edited, on the website that holds the recipe.  The crumble that so elegantly sat upon the top of the muffin and the glistening white glaze that was so elegantly drizzled across the top did not, in fact, turn out that way.

I followed the recipe exactly (almost), and once pulled out of the oven, cooled, and iced were absolutely delicious.  But try as I might, they would not turn out like the photo that I printed with great anticipation for today’s bake day.

Regardless… they were delicious, messy, but delicious!  Paul enjoyed them so much that he asked me to make them again during football season.

I baked these little pillows of cinnamon and sugar with the intention of bringing them to a brunch to say goodbye to part of the Goleta crew.  Jason, Kat, and their son visit every summer from Croatia, bringing with them old-school memories and a camaraderie that only exists with this particular group.  Their travels end on Tuesday, when they will make the long trip back to Pula.

The brunch consisted of fruit, these muffins, a mounding plate of crisp bacon, an incredible huevos rancheros dish (courtesy of Heidi), and a deliciously healthy mushroom, zucchini frittata (courtesy of Lisa).  Oh, and of course mimosas.  The entire spread was thoroughly enjoyed, if not overly indulged.

Although they didn’t look perfect, and although I may have made a bit of a mistake here or there, the muffins were fantastic.

Super yummy!  Super easy!  Enjoy!

Coffee Cake Muffins (care of

Coffee Cake Muffins

Side Note:  I used much more powdered sugar in the glaze and yet it still seemed to disappear into the muffin.  In retrospect, I would let the muffins cool completely and then drizzle the glaze over them.  But even if your glaze does melt into the muffins, it’s still delicious.

INGREDIENTS:  1 1/2 cups all-purpose flour, 1/2 cup Imperial Sugar 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: 1/3 cup Imperial Sugar Extra Fine Granulated Sugar, 1/3 cup Imperial Sugar Light Brown Sugar, 1 teaspoon cinnamon, 1/4 teaspoon salt, 1/2 cup (1 stick) unsalted butter, melted, 1 1/2 cups all-purpose flour

FOR THE GLAZE:  1/4 cup confectioners’ sugar, 1 teaspoon milk

DIRECTIONS:  Preheat oven to 375 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.  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.  In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.  In a large glass measuring cup or another bowl, whisk together milk, canola oil and egg.  Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
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, or until a tester inserted in the center comes out clean.  To make the glaze, combine confectioners’ sugar and milk.  Whisk until smooth.  If the glaze is too thin, add more confectioners’ sugar as needed.
When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin.  Allow glaze to set before serving.

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