Yield: About 12
Crumb Topping:
cup granulated sugar
cup light brown sugar
1 teaspoon cinnamon
¼ teaspoon salt
1 stick (½ cup) unsalted margarine, melted
1½ cups
all-purpose flour
Muffins:
1½ cups
all-purpose flour
½ cup light
brown sugar
2 teaspoons
baking powder
1 teaspoon cinnamon
¼ teaspoon
baking soda
¼ teaspoon salt
¾ cup milk
cup canola oil
2 large eggs
Glaze:
¼ cup confectioners’ sugar, plus more
as needed
1 teaspoon any nondairy milk
Preheat oven to 375°F. Fill a muffin pan with paper liners and set aside. Line a baking sheet
with parchment paper and set aside.
Prepare the crumb topping: In a medium bowl, combine sugars, cinnamon, and salt. Whisk in melted margarine. Add flour and stir until just combined. Spread out the crumb mixture on the prepared baking sheet and set aside to dry until ready to use.
Prepare the muffins: In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda, and salt. Set aside.
In a second bowl, whisk together milk, oil, and eggs.
Add milk mixture to flour mixture and stir just until combined. Distribute the batter evenly between the muffin cups and sprinkle with crumb topping, gently pressing the crumbs into the batter.
Bake 15–17 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool for 10 minutes.
Prepare the glaze: In a small bowl, whisk together confectioners’ sugar and milk until smooth. If the glaze is too thin, add more confectioners’ sugar.
Drizzle the glaze over the muffins and let it set before serving.
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