Coffee Cake Muffins

The adored taste of coffee cake, in neat little muffin form.

  • Prep time: 15 minutes
  • Baking time: 25 minutes
  • Makes: 12 Muffins
  • Freezing: Excellent
½ cup (125 mL) SUGAR IN THE RAW® Natural Turbinado Sugar
1/2 cup (50 mL) chopped walnuts
2 tbsp (30 mL) butter, softened
2 tbsp (30 mL) Robin Hood® Original All Purpose Flour
1 ½ tsp (7 mL) ground cinnamon
1 ½ cups (375 mL) Robin Hood Original All Purpose Flour
½ cup (125 mL) SUGAR IN THE RAW Natural Turbinado Sugar
2 tsp (10 mL) baking powder
½ tsp (2 mL) salt
¼ cup (50 mL) butter, cold, cut into pieces
½ cup (125 mL) milk
1 egg
1Preheat oven to 375°F (190°C). Line 12 muffin cups with paper liners.
2Combine all ingredients and set aside.
3Combine dry ingredients in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse meal. In a separate bowl, mix milk and egg. Add to flour mixture stirring just until moistened.
4Press half the batter into the bottom of prepared muffin tins. Sprinkle with half the filling and top with remaining batter. Sprinkle remaining filling on top.
5Bake in preheated oven 20 to 25 minutes or until a toothpick inserted into the centre comes out dry.