Cinnamon Cake Muffins

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup light brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons 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  Granulated Sugar
  • 1/3 cup 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


  1. In a large bowl, combine and mix together all your ingredients for the crumb topping.
  2. Once you have done so, spread the crumb topping on a baking sheet and place on the side
  3. In another large bowl, mix together your flour, brown sugar, baking powder, baking soda, cinnamon and salt.
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  4. In a large glass bowl, whisk together your eggs, oil and milk and then pour mixture into the dry ingredients. Stir using a rubber spatula until thoroughly mixed together.
  5.  Lay out your muffin pan with wrappers placed in.  Pour batter into the cups until the half way mark of each muffin cup.
  6. Top each muffin with the crumb topping, pushing them down into the batter.
    ***I made a a few muffins without the crumb topping and just the glaze and they were equally delicious
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  7. Place into the oven and let them back for 15-18 minutes or until you cake tester comes out clean
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  8. While the muffins are baking, get your glaze ready.  Mix together the confectionery sugar and the milk until it becomes a smooth glaze like consistency.  Add more milk or sugar as needed.
  9. Once the muffins are done, let them cool for 10 minutes and then drizzle on the glaze.  Be sure to let the glaze set into the muffins before serving them.
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  10. Enjoy!
    Processed with VSCOcam with hb1 presetProcessed with VSCOcam with a6 preset

Adapted from: Damn Delicious


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