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Revision as of 15:42, 19 November 2015

Prep Time: 15 mins; Cook Time: 18 mins; Serves: 12

Ingredients

• For the Muffins:
• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup strong brewed coffee, chilled or ¾ cup milk
• 1/3 cup canola oil
• 1 egg
• 1/4 cup raspberry preserves

• For the Topping:
• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 3 tablespoons cold butter, cut into small cubes
• 1/4 cup walnuts, finely chopped

• For the Vanilla Glaze:
• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla

Instructions

• For the Muffins:

1. Preheat oven to 400 degrees F and prepare 12 muffin cups with paper liners.
2. In a large bowl, combine the flour, brown sugar, baking powder, cinnamon, baking soda, and salt.
3. In another large bowl, combine the coffee, oil, and egg. Stir the dry ingredients into the coffee mixture until just combined and moist. You don't want to over-mix!
4. Fill the paper-lined muffin cups with enough muffin batter to cover the bottom. Drop 1 teaspoon of raspberry preserves into the center of each muffin cup and top with remaining batter.

• For the Topping:

1. In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs (works best using a pasty blender), and stir in walnuts.
2. Sprinkle topping evenly over the muffin batter and bake for 18-20 minutes.
3. Remove pan from oven and cool 5 minutes.

• For the Vanilla Glaze:

1. In a small bowl, combine powdered sugar, milk, and vanilla. Mix to a smooth, thick consistency. Add more milk to thin, if necessary.
2. Drizzle glaze over warm muffins and serve.