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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Thereâs a surprise inside these moist muffins with a crunchy topping. âCaroline Wamelink, Cleveland Heights, Ohio Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup packed brown sugar |
2 teaspoons baking powder |
3/4 teaspoon ground cinnamon |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
3/4 cup strong brewed coffee |
1/3 cup canola oil |
1 egg |
1/4 cup apricot preserves |
topping: |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup packed brown sugar |
1/4 teaspoon ground cinnamon |
3 tablespoons cold butter |
1/4 cup chopped walnuts |
Directions:
1. In a large bowl, combine the flour, brown sugar, baking powder, cinnamon, baking soda and salt. In another bowl, combine the coffee, oil and egg. Stir into dry ingredients just until moistened.
2. Fill paper-lined muffin cups half full. Drop 1 teaspoon preserves into center of each muffin; cover with remaining batter. In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over tops.
3. Bake at 400° for 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
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