Brown Sugar Muffins
I first made these muffins over Presidents' Day weekend and I baked them the night before I had to return to school. This recipe made 12 muffins and I only got the chance to eat one of them before leaving the next morning. I don't remember how they tasted. However, apparently my brother enjoyed them and has since demanded that I make more. So I guess I will be making these again in the future. I also did not add the nuts as I dislike nuts in baked goods.
Ingredients for the Muffins:
- 1 Cup of Light Brown Sugar
- 1/2 Cup of Melted Butter
- 1 Cup of Milk
- 1 Egg
- 1 Teaspoon of Vanilla Extract
- 2 Cup of All‐Purpose Flour
- 1 Teaspoon of Baking Soda
- 1/4 Teaspoon of Salt
- 1/4 Cup of Nuts Chopped Coarsely (Optional)
Ingredients for the Crumble Topping:
- 1/2 Cup of All‐Purpose Flour
- 3 Tablespoons of Granulated Sugar
- 3 Tablespoons of Brown Sugar
- 4-6 Tablespoons of Salted Butter, Very Soft
- 1/2 Teaspoon of Ground Cinnamon (Optional)
Ingredients for the Vanilla Icing:
- 1 Cup of Confectioners' Sugar
- 2-3 Tablespoons of Milk or Heavy Cream
- 1/2 Teaspoon of Vanilla Extract
Steps:
For the Muffins:
- Preheat oven to 375°F and prepare muffin tin with liners.
- Stir the brown sugar and butter together in large bowl. Add milk, egg, and vanilla and combine. Then, add in flour, baking soda, and salt and mix. Add nuts now if desired.
- Add mixture to the muffin tins.
For the Crumble Topping:
- Combining flour, sugar, and cinnamon in a bowl.
- Add soften butter. (NOTE: The butter should be practically half melted.)
- Stir with a fork until just combine. If it becomes dough like, you've stirred for too long.
- Spread crumble topping evenly across muffins.
Baking Instructions:
- Bake for about 15-20 minutes. Allow for the muffins to cool before icing them.
For the Vanilla Icing:
- Whisking confectioners' sugar, milk/heavy cream, and vanilla extract together.
- Add more sugar or milk depending on your desired consistency.
- Once the muffins have cooled, drizzle the icing on the muffins.
- Enjoy! ♥