Coffee Cake Crunch Muffins

I skipped a post yesterday, but I'm going to adjust the settings so it appears like I posted this yesterday, and no one will be any the wiser.

The reason I skipped a post is that I was busy baking. I had to make something for a bake sale thing at Phil's work. Other people were already doing brownies, cookies, and chocolate chip something or others. The sale was this morning before lunch, so I knew I was stuck with something cinnamon. I landed on muffins.

Before I hand over my recipe, here's a bit of the backstory. I recently made these "To Die For Bluberry Muffins" from allrecipes, and was planning to make them again for the bake sale. When I found out that one of my friends had already hit on blueberry muffins, I had to back down. It's bad form to compete with your new/only friend. Banana was already taken, so I thought I might try a coffee-cake-esque cinnamon version. I accidentally overcooked the first batch a bit. The insides were fine, but the topping was a bit toasty. I decided to label them with the added "crunch" adjective so people would think it was deliberate. Here they are:

Coffee Cake Crunch Muffins Recipe

The Dough:

1 and 1/2 c. flour

3/4 c. sugar

1/2 teas. salt

2 teas. baking powder

Mix together, and add:

1/3 c. veggie oil

1 egg

1/3 c. milk

Fill the bottom of muffin liners (I made 12 regular sized) with a small plop of dough, then make a bowl of:

The Cinnamon Stuff:

1/4 c. brown sugar

3/4 teas. cinnamon

Mix together. Add nuts if you're...nuts.

Coat the dough in the liners with a layer of cinnamon stuff, then cover that with another plop of dough. Your liners should be about 2/3 full. Then get to work on:

The Crunchy Crumb Topping:

1/4 c. sugar

1/6 c. flour

1/8 c. cubed butter

3/4 teas. cinnamon

Mash it all together with a fork. Sprinkle over the top of the muffins.

Bake the muffins in an oven preheated to 400 for about 22 minutes. 

I didn't take photos because I didn't feel like it. Here's an artist's rendition of the final product.