Coffee Cake Muffins

3  cups		all-purpose flour
1  cup		Imperial Sugar Light Brown Sugar
2  teaspoons		baking powder
1/4  teaspoon		baking soda
1/2  teaspoon		salt
3/4  cup		milk
1/3  cup		canola oil
2		large eggs
1/3  cup		Imperial Sugar Extra Fine Granulated Sugar
2  teaspoons		cinnamon
1/2  cup		unsalted butter, melted
1/4  cup		confectioners' sugar

Tip: For nutritional information on all the ingredients in Coffee Cake Muffins just click on each ingredient name. Then adjust the serving size for any Coffee Cake Muffins ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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 1/2 cup brown sugar and granulated sugar, 1 t cinnamon and salt in a medium bowl. Whisk in melted butter. Add 1 1/2 c 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 1 1/2 c flour, 1/2 c brown sugar, baking powder, 1tsp 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 1 tsp 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.