Cinnamon Swirl Coffee Cake Muffins

• FOR THE TOPPING:
• 1/2 cups Flour
• 1/2 cups Brown Sugar
• 1 teaspoon Cinnamon
• 3 Tablespoons Unsalted Butter, Softened
• FOR THE CINNAMON FILLING:
• 1/2 teaspoons Cinnamon
• 1/3 cups Unsalted Butter, melted
• 1/3 cups Brown Sugar
• FOR THE MUFFINS:
• 2 cups Flour
• 1/2 cups Sugar
• 1 Tablespoon Baking Powder
• 1 Tablespoon Ground Flaxmeal
• 1 teaspoon Salt
• 1/4 cups Vegetable Oil
• 1 whole Egg
• 1 cup Milk

1. 1. Preheat the oven to 350 F and line a 12-count standard size muffin tin with paper liners or spray with non-stick cooking spray.
2. 2. For the streusel topping: In a medium bowl, combine all ingredients until the mixture resembles coarse crumbs. Set aside.
3. 3. For the cinnamon filling: In a small bowl, combine all ingredients and mix well. Set aside.
4. 4. For the muffins: Combine flour, sugar, baking powder, ground flax meal and salt in a large bowl. In a separate, small bowl, whisk together the oil, egg, and milk. Pour wet ingredient mixture over dry ingredient mixture and stir until well combined.
5. 5. Fill each muffin cup 1/4 of the way with batter. Then add about 1 teaspoon of cinnamon filling over the first layer of batter. I used a butter knife for an easier way to spread the cinnamon filling over the muffin batter. Add another layer of batter over the cinnamon filling, until the muffin cups are 3/4 full.
6. 6. Cover muffins with streusel topping, then bake at 350 F for 15-20 minutes or until a toothpick comes out clean.
7. 7. Let the muffins cool in the pans for about 5 minutes before transferring to a wire rack to cool completely.
8. Adapted from On Sugar Mountain.

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Taken from tastykitchen.com/recipes/breads/cinnamon-swirl-coffee-cake-muffins/ (may not work)