Microwave Coffee Cake Muffins - cooking recipe

Ingredients

MUFFINS
1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, melted
1 egg
1/3 cup milk
TOPPING
1/4 cup brown sugar
1/4 cup walnuts, chopped
3 tablespoons flour
1 teaspoon cinnamon
1 tablespoon butter, melted
ICING
1/2 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla

Preparation

MICROWAVE:
Prepare topping and set aside.
In large bowl, combine flour, granulated sugar, baking powder and salt.
Pour in butter; add egg and milk.
Stir until ingredients are blended; batter will be soft.
Line 6 microwavable muffin-pan cups with double paper liners. Spoon 2 tablespoons of the batter into each cup.
Sprinkle 1/4 of the topping over batter.
Spoon batter over topping, filling cups about half full.
Sprinkle 1/4 of the topping over batter, pressing into the batter.
Microwave at high (100%) 2 1/2 to 4 1/2 minutes or until wooden pick inserted in center comes out clean.
Rotate dish half turn halfway through cooking. Let stand 5 minutes. Remove from pan. Repeat procedure.
Prepare icing and drizzle over warm muffins.
TOPPING:
In small bowl combine 1/4 cup packed brown sugar, 1/4 cup chopped walnuts, 3 tablespoons all-purpose flour and 1 teaspoon ground cinnamon.
Add 1 tablespoon melted butter, stirring until mixture resembles moist crumbs.
ICING:
In small bowl, combine 1/2 cup powdered sugar, 1 tablespoon milk and 1 teaspoon vanilla, stirring until smooth.