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Cinnamon Crumb Muffins

 Cinnamon Crumb Muffins
When I was 13, these muffins won a blue ribbon at our state fair. The coffee really enhances the cinnamon flavor, making these tender treats quite delicious.
6 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 egg
  • 1/3 cup milk
  • 1/4 cup butter, melted
  • 1-1/4 teaspoons instant espresso powder
  • CRUMB TOPPING:
  • 4 teaspoons King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons sugar
  • Pinch ground cinnamon
  • 2 teaspoons cold butter

Directions

  • In a small bowl, combine the first five ingredients. Whisk the egg,
  • milk, butter and espresso powder until espresso powder is dissolved.
  • Stir into the dry ingredients just until moistened. Fill greased or
  • paper-lined muffin cups two-thirds full.
  • For topping, combine the flour, sugar and cinnamon. Cut in butter
  • until mixture resembles coarse crumbs. Sprinkle about 1 teaspoon
  • over each muffin.
  • Bake at 400° for 18-20 minutes or until a toothpick comes out

2 of 2

Cinnamon Crumb Muffins (continued)

Directions (continued)

  • clean. Cool for 5 minutes before removing to a wire rack. Serve
  • warm. Yield: 6 muffins.
Nutritional Facts: 1 muffin equals 229 calories, 10 g fat (6 g saturated fat), 60 mg cholesterol, 245 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.