Recipe:
For the muffins....
2 cups wheat flour (all-purpose is fine too, but the wheat flour creates a good texture)
3/4 cup granulated sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice
2 eggs
1/2 cup canola oil
1/2 cup milk
1 Tablespoon lemon zest
1 teaspoon vanilla
*Preheat oven to 375 degrees
*Whisk dry ingredients (flour, sugar, salt, baking powder & soda, & spices) in a large bowl, creating a well when done.
*Beat eggs, canola oil, milk, zest, & vanilla together with an electric mixer.
*Add wet mixture to the flour mixture, stirring gently with a rubber spatula (or wood spoon).
*Using a tablespoon, scoop the mixture into a 24 cup mini muffin pan (which should be either greased or ready with muffin liners).
*Set aside.
For the crumb topping...
1 stick unsalted butter
1/3 cup brown sugar
1/2 cup flour (any kind will do)
granulated sugar for sprinkling
*Combing butter, brown sugar, and flour in an electric mixer with the paddle attachment until texture is crumbling.
*Divide the crumb topping between the 24 muffins ready to go.
*Sprinkle a pinch of granulated sugar over each muffin.
*Bake at 375 degrees for approximately 8 minutes, or until a toothpick comes out clean from the middle muffin and the crumb topping is barely crunchy when touched.
*Let cool for a few minutes on a cooling rack & enjoy!
