Microwave Coffee Cake Muffins

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READY IN: 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • MICROWAVE:
  • Prepare topping and set aside.
  • In large bowl, combine flour, granulated sugar, baking powder and salt.
  • Pour in butter; add egg and milk.
  • Stir until ingredients are blended; batter will be soft.
  • Line 6 microwavable muffin-pan cups with double paper liners. Spoon 2 tablespoons of the batter into each cup.
  • Sprinkle 1/4 of the topping over batter.
  • Spoon batter over topping, filling cups about half full.
  • Sprinkle 1/4 of the topping over batter, pressing into the batter.
  • Microwave at high (100%) 2 1/2 to 4 1/2 minutes or until wooden pick inserted in center comes out clean.
  • Rotate dish half turn halfway through cooking. Let stand 5 minutes. Remove from pan. Repeat procedure.
  • Prepare icing and drizzle over warm muffins.
  • TOPPING:
  • 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.
  • Add 1 tablespoon melted butter, stirring until mixture resembles moist crumbs.
  • ICING:
  • In small bowl, combine 1/2 cup powdered sugar, 1 tablespoon milk and 1 teaspoon vanilla, stirring until smooth.
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