Low-Calorie Cake Recipes

Ingredients

• •2 cups All-Purpose Flour
• •2 tsp Baking powder
• 🧂1/2 tsp Salt
• •1 tsp Cinnamon
• •1 cup Granulated Sugar
• •1/4 cup Brown sugar
• 🧈8 tbsp Butter melted and cooled
• 🥚2 Eggs
• •2 tsp Vanilla extract
• •3/4 milk Milk
• •1/2 cup Sugar
• •2 tsp Cinnamon
• •1/2 cup All-Purpose Flour
• •1 tsp Cinnamon
• •1/3 cup Granulated sugar
• •1/3 cup Brown sugar
• 🧂pinch Salt
• 🧈4 tbsp Butter melted

Instructions

1. 1Crumble Topping In a small bowl whisk together the flour, cinnamon, granulated sugar, brown sugar, and salt. Pour in the 4 tbsp melted butter and mix together until crumbles form about the size of peas. Set aside.
2. 2Cinnamon Sugar Layer Mix together cinnamon and sugar in a small bowl. Set aside.
3. 3Muffins Preheat oven to 425F and prepare a muffin tin with liners. In a mixing bowl combine flour, baking powder, cinnamon, and salt. Mix together and set aside. In a large mixing bowl combine the sugars, butter, eggs, vanilla extract, and milk. Mix until well combined. Gently fold the wet ingredients into the dry ingredients. It's important not to over mix as this can lead to a chewy muffin. It's okay to have a few clumps of flour remaining. Use an ice cream scoop* to fill the muffin liners halfway. Sprinkle in about a tsp of the cinnamon sugar over the batter to make the cinnamon sugar layer. Then, fill up the muffin liners the rest (about 3/4) of the way. Generously top each muffin with the crumble mixture. Bake at 425F for 15 minutes, then reduce heat to 375 (do not open the oven!) and bake until golden, about 10 more minutes** Let cool in the muffin tin for 10 minutes, then transfer to a cooling rack.