Mini Coffee Cake Muffins

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!