Coffee Cake Muffins

Pinterest has become a very dangerous place for me over the last couple weeks. I feel like I've had way more cravings this pregnancy than last time, and when I'm on Pinterest I can't help but want to make all the delicious things I see. I saw a recipe for a delicious coffee cake last week and decided it would be fun to tweak the recipe a little and turn it into muffins. These definitely didn't disappoint. Jay and I were both a fan, until I dropped them all on the floor and they smashed and Derek came home from work to no muffins at all. Also for the record, there is no coffee in coffee cake. I had to explain that to Derek. So now you know too. 

Ingredients:

Muffins:

1 1/2 cups flour

1/2 cup light brown sugar

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3/4 cup milk

1/3 cup oil

2 large eggs

Crumb Topping:

1/3 cup sugar

1/3 cup light brown sugar

1 tsp cinnamon

1/4 tsp salt

1/2 cup butter melted

1 1/2 cups flour

Directions: 

Preheat oven to 375. Line muffin tin with 12 paper cups or spray with non-stick cooking spray. Then set aside.

For crumb topping, mix together the sugars, cinnamon and salt. Whisk in the melted butter, and then stir in the flour with a rubber spatula. Spread the mixture out to dry on some wax paper while you make the batter and fill the muffin tins. 

For the muffins. Mix the dry ingredients together in one bowl. And the wet together in another bowl. Pour the wet mixture into the dry mixture and then scoop into muffin tin. I used about 1/4 cup of batter per liner.

When liners are filled, sprinkle the crumb topping onto each muffin, pushing the crumbs down ever so slightly into the batter. Bake for 15-17 minutes or until toothpick inserted in the middle comes out clean.