Coffee Cake Muffins

Since Tuesday, I have easily made over 200 of these. I've been making mini muffins for holiday parties and brunches and full sized muffins for myself for breakfast. These are hands down my favorite muffin of all times.

You will need:

• 1/2 c. firmly packed brown sugar
• 1/2 c. chopped walnuts or pecans (optional)
• 2 tbsp. all-purpose flour
• 2 tbsp. butter, melted
• 2 tsp. ground cinnamon
• 1 1/2 c. all-purpose flour
• 1/2 c. sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 c. shortening
• 1/2 c. milk
• 1 egg, beaten

Topping:

Preheat oven to 375°F.

In a small bowl, combine brown sugar, walnuts, 2 tablespoons of flour, butter, and cinnamon; stir well, and set aside.

Muffins:

In a medium bowl, combine 1 1/2 cups flour, sugar, baking powder, and salt in a large bowl; cut in shortening until mixture resembles coarse crumbs.

Beat egg, stir in milk to combine. Stir milk and egg mixture into the dry mixture in the medium bowl. Mix quickly, about 30 seconds, until combined.

Turn mixture into a greased or paper-lined muffin pan, filling cups 2/3 full. Sprinkle topping evenly over the top of muffins.

Bake at 375°F for 15-20 minutes or until a cake tester inserted into the center of a muffin comes out clean.