Warm and sweet with a satisfying crumbly crunch, these muffins hit on all the right taste points. This recipe also makes use of Kinloch Pecan Oil which is great for baking--this Louisiana product definitely deserves some space in your pantry.
Adapted from Damn Delicious
Ingredients for the muffin batter:
1 1/2 cups all-purpose flour
1/2 cup light brown sugar
2 tsp baking powder
1 tsp Vietnamese Cinnamon
1/4 tsp baking soda
1/4 tsp salt
3/4 cup milk
1/2 cup Kinloch Pecan Oil
2 large eggs, plus one egg yolk
1/2 tsp Vanilla Extract
1/2 tspHazelnut Extract
1/3 cup light brown sugar
1/3 cup granulated sugar
1 tsp Vietnamese Cinnamon
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, melted1/2 cup all-purpose flour
1/2 tsp Vanilla Puree
1 tsp milk
1 tsp Vanilla Puree
Instructions
Preheat oven to 375 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.
To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter and Vanilla Puree. Add flour and stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use. In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.
In a large glass measuring cup or another bowl, whisk together milk, Kinloch Pecan Oil, eggs and extracts. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Scoop the batter evenly into the muffin tray. Sprinkle with reserved crumb topping, using your fingertips to gently press the crumbs into the batter. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin. Allow glaze to set before serving.