Crumb Topping
1/4 cup melted butter (salted)
3 tablespoons white sugar
3 tablespoons brown sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup flour
Batter
1 1/2 cups flour
1/2 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
2 large eggs
3/4 cup milk
1/3 cup canola oil
Glaze
1/3 cup powdered sugar
1-3 teaspoon milk
Preheat oven to 375 degrees. Make crumb topping by melting the butter in a microwave safe bowl, preferably glass. Then stir in the sugars, cinnamon, salt, and flour until well mixed. It will form into small balls. Spread the mixture onto a silicon baking mat or sheet of parchment paper. Spread it into a thin layer and let dry.
In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt. In a large glass measuring cup or another bowl, whisk together milk, canola oil and egg. Pour wet mixture over dry ingredients and stir using a rubber spatula or long fork until just combined.
Scoop the batter into 10-12 muffin cups (I have a silicon muffin pan whose cups are slightly larger so in mine it makes 10 muffins). Break up the dried crumb topping with a ground beef masher or spatula edge until it is crumbly enough to sprinkle. Sprinkle crumb topping evenly over all the muffins, using your fingertips to gently press the crumbs into the batter. Bake for 20-24 minutes, or just until a tester inserted in the center comes out clean.
To make the glaze, combine powdered sugar and milk and stir until smooth and can be drizzled over muffins (adding more milk or sugar as necessary). When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin. Allow glaze to set before serving.
Slightly adapted from http://damndelicious.net/2014/03/24/coffee-cake-muffins/
