Ingredients
1½cupsall purpose flour
½cupbrown sugar
2tspbaking powder
1tspcinnamon
¼tspbaking soda
¼tspsalt
¾cupstrong brewed coffee,chilled, (or ¾ cup milk)
⅓cupcanola oil
1egg
¼cupraspberry preserves
¼cupall purpose flour
¼cupbrown sugar
¼tspcinnamon
3tbspcold butter,cut into small cubes
¼cupwalnuts,finely chopped
½cuppowdered sugar
1tbspmilk
½tspvanilla
Preparation
Preheat oven to 400 degrees F and prepare 12 muffin cups with paper liners.
In a large bowl, combine the flour, brown sugar, baking powder, cinnamon, baking soda, and salt. In another large bowl, combine the coffee, oil, and egg. Stir the dry ingredients into the coffee mixture until just combined and moist.
Fill the paper-lined muffin cups with enough muffin batter to cover the bottom. Drop 1 teaspoon of raspberry preserves into the center of each muffin cup and top with remaining batter.
In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs (works best using a pasty blender), and stir in walnuts.
Sprinkle topping evenly over the muffin batter and bake for 18 to 20 minutes. Remove pan from oven and cool 5 minutes.
In a small bowl, combine powdered sugar, milk, and vanilla. Mix to a smooth, thick consistency.
Add more milk to thin, if necessary. Drizzle glaze over warm muffins and serve.
