Bakery-style coffee cake muffins

For the Muffins

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 stick of butter, melted and cooled
• 1/4 cup walnut oil
• 2 eggs, room temperature
• 3/4 cup plain greek yogurt, room temperature
• 1.5 teaspoon vanilla extract
  

For the Cinnamon Swirl

• 1/2 cup brown sugar, packed
• 2 tablespoons granulated sugar
• 1 teaspoons ground cinnamon
  

For the Streusel Topping

• 1/4 cup all-purpose flour
• 1/4 cup brown sugar, packed
• 2 tablespoons granulated sugar
• 1 teaspoons ground cinnamon
• 1/4 cup sliced almonds, roughly chopped
• Pinch of salt
• 3 tablespoons butter, melted
  

For the Glaze

• 1 cup confectioners sugar, sifted
• 2-3 tablespoons milk or heavy whipping cream
• 1 teaspoon vanilla
• Pinch of salt

1. Prep: First, preheat oven to 400 degrees Fahrenheit and line muffin tin with 12 paper cups. Second, combine and mix all cinnamon swirl ingredients in a small bowl and set aside. Third, in a medium bowl combine streusel ingredients: flour, sugars, cinnamon, almonds and salt. Slowly add the melted butter until crumbs resemble course sand. Set aside.
2. In a large bowl, combine flour, baking powder, cinnamon and salt. Set aside. In a Kitchen Aid or large mixing bowl, combine both sugars and butter. Mix on medium speed until aerated, light and fluffy. Add 1/4 cup walnut oil and mix. Then, add eggs one at a time mixing in between. Then lastly, add greek yogurt and vanilla extract mixing until just combined. Be sure not to over-mix!
3. To the wet ingredients, slowly add the bowl of dry ingredients and gently mix until just combined. Don’t overdo it.
4. ‍Assembly: Fill each muffin tin halfway full with muffin batter. Then, spoon and spread the cinnamon swirl over the batter. Then, fill the rest of the tin with muffin cup until it’s 3/4 full. Lastly, top each cup with streusel topping, gently pressing to make sure it adheres to the batter.
5. ‍Bake: Place in oven for 5 minutes at current temperature. Then, without opening the oven, lower temperature to 375 for 12-15 minutes to finish baking. When tops are golden brown and toothpick comes out clean, remove from oven. Allow to cool for about 10 minutes.
6. ‍Glaze: While cooling, combine glaze ingredients in a small bowl and whisk to combine until reaching desired consistency.
7. ‍Eat:  Drizzle muffins with vanilla glaze and enjoy! Store remaining in airtight container of up to two days.

Recipe Notes:

• Walnut oil – if you don't have it, you can substitute it with vegetable oil.