Tuesday, March 8, 2016
Always in a Cinnamon State of Mind
Side note… when you try a recipe - be sure to pin, flag, favorite, print, smoke signal - something the recipe so you can find it again. I tried to find it again to make again and lost it. Took me forever - but it's been found again and here… can't lose it now! Well… probably can if I try hard enough.
Cinnamon Streusel Coffee Cake Muffins
1 package (18 1/4 ounces) yellow cake mix
1 package (4-serving size) vanilla instant pudding mix
1 cup milk
1/2 cup canola oil
1 tablespoon cinnamon
2 teaspoons vanilla extract
1/2 cup brown sugar
1 1/2 tsp. cinnamon
1 cup chopped walnuts
1 cup powdered sugar
1-2 T milk
Preheat oven to 350. Lightly grease or line 24 muffin cups with paper baking cups. Set aside. Beat cake mix, pudding mix, milk, oil, eggs, cinnamon and vanilla in bowl of electric mixer on low speed just to moisten, scraping sides as needed. Beat on medium speed 2-3 minutes.
In a separate bowl, combine the sugar, cinnamon and walnuts.
Spoon a bit of batter into prepared muffin cups and sprinkle with 1 teaspoon streusel. Then put on another scoop of batter and another spoonful of streusel.
Bake at 350 degrees for 20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool for 10 minutes. In a small bowl, combine the powdered sugar and milk. It should be the consistency that allows you to drizzle it with a spoon over all of the cupcakes.