Microwave Coffee Cake Muffins

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: 20 mins
• Serves: 12

Ingredients

• MUFFINS

• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 cup butter, melted
• 1  egg
• 1⁄3 cup milk

• TOPPING

• 1⁄4 cup brown sugar
• 1⁄4 cup walnuts, chopped
• 3  tablespoons flour
• 1  teaspoon cinnamon
• 1  tablespoon butter, melted

• ICING

• 1⁄2 cup powdered sugar
• 1  tablespoon milk
• 1  teaspoon 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.