Mini Crumb Cake Bites

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 5/8 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 cup Brown sugar, packed
  • 2 tsp Cinnamon
  • 3/4 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Milk

Found on crazyforcrust.com

Description

Ingredients

• 3/4 cup granulated sugar
• 1/3 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup milk
• 2 teaspoons baking powder
• 1/2 teaspoon salt, plus a pinch
• 1 1/2 cups + 2 tablespoons all purpose flour
• 2 tablespoons butter, melted
• 2 teaspoons cinnamon
• 1/2 cup brown sugar, packed

Directions

• Preheat oven to 350°F. Spray mini muffin pans with nonstick cooking spray (I like using the nonstick spray that contains flour for these). Stir granulated sugar, oil, egg, and vanilla in a large bowl until combined. Stir in milk. In a medium bowl, whisk baking powder, 1/2 teaspoon salt, and 1 1/2 cups flour. Slowly stir dry ingredients into wet ingredients. Fill muffin pans with 1 tablespoon of batter per cavity (33-36 muffins). Melt the butter in the same bowl you used for the dry ingredients. Stir in cinnamon, 2 tablespoons flour, a pinch of salt, and brown sugar. Mixture will be crumbly. Place about 1/2 to 3/4 teaspoon of crumb topping on each muffin. Bake for 9-10 minutes until a toothpick comes out clean from the center of the muffin. Cool before removing from pan and serving. It’s easiest to use a knife to help remove these from the pan. Store in an airtight container for up to 3 days for freeze for up to one month. You may also bake them in in mini muffin liners instead of straight in the muffin pan.