Microwave Coffee Cake Muffins

Submitted by Confetti

"I haven't tried these yet. I've never 'baked' anything in the microwave before and cooking a large batch of muffins for two never works out well. Let me know how they work!"

 

• Ready In: 20mins
• Ingredients: 15
• Serves: 12

ingredients

• MUFFINS

• 354.88 ml all-purpose flour
• 118.29 ml sugar
• 9.85 ml baking powder
• 2.46 ml salt
• 118.29 ml butter, melted
• 1 egg
• 78.78 ml milk

• TOPPING

• 59.14 ml brown sugar
• 59.14 ml walnuts, chopped
• 44.37 ml flour
• 4.92 ml cinnamon
• 14.79 ml butter, melted

• ICING

• 118.29 ml powdered sugar
• 14.79 ml milk
• 4.92 ml vanilla

directions

1. MICROWAVE:

2. Prepare topping and set aside.
3. In large bowl, combine flour, granulated sugar, baking powder and salt.
4. Pour in butter; add egg and milk.
5. Stir until ingredients are blended; batter will be soft.
6. Line 6 microwavable muffin-pan cups with double paper liners. Spoon 2 tablespoons of the batter into each cup.
7. Sprinkle 1/4 of the topping over batter.
8. Spoon batter over topping, filling cups about half full.
9. Sprinkle 1/4 of the topping over batter, pressing into the batter.
10. Microwave at high (100%) 2 1/2 to 4 1/2 minutes or until wooden pick inserted in center comes out clean.
11. Rotate dish half turn halfway through cooking. Let stand 5 minutes. Remove from pan. Repeat procedure.
12. Prepare icing and drizzle over warm muffins.

13. TOPPING:

14. In small bowl combine 1/4 cup packed brown sugar, 1/4 cup chopped walnuts, 3 tablespoons all-purpose flour and 1 teaspoon ground cinnamon.
15. Add 1 tablespoon melted butter, stirring until mixture resembles moist crumbs.

16. ICING:

17. In small bowl, combine 1/2 cup powdered sugar, 1 tablespoon milk and 1 teaspoon vanilla, stirring until smooth.