Coffee cake muffins

preparation:45 min

4 eggs
¾ cup (180 ml) canola oil
6 tbsp (90 ml) melted butter
¾ cup (150 g) sugar
½ cup (120 ml) water
2 cups (240 g) flour
2 ½ tsp (12.5 ml) baking powder
¾ tsp (4 ml) salt
½ cup (75 g) chopped pecans For Swirl: optional
1 tbsp (15 ml) instant coffee granules
2 tbsp (30 ml) unsweetened cocoa
3 tbsp (45 ml) white sugar
For Crumble:
2/3 cup (80 g) flour
4 tbsp (60 g) brown sugar
¼ tsp (1.25 ml) cinnamon
¼ tsp (1.25 ml) baking powder
4 tbsp (60 ml) melted butter

Preheat oven to 375F/(190C)
Combine eggs, oil, butter, sugar and water in a large bowl and whisk until smooth.
In a separate bowl combine flour, baking powder and salt. Whisk to combine.
Add the dry ingredients to the wet ingredients in thirds, until combined. Don’t over mix.
In a small bowl combine cocoa, instant coffee, and sugar, whisk to combine and set aside.
In another small bowl combine flour, sugar, cinnamon, baking powder, and butter. Whisk with a fork to combine.
Prepare a muffin tin with baking spray, covering inside of wells and lightly spray top of pan too since muffins will rise up and slightly cover the top.
With an ice cream scoop, spoon in half a scoop of batter into the muffin well, top with 1 tsp (5 ml) of the filling, cover with second half scoop of batter. Take a knife and gently swirl interior to distribute filling. Top with 1 tbsp (15 ml) of crumb topping.
Repeat process until all the wells are full. Bake for 16-17 mins until golden brown and risen.

Allow to cool slightly. Dust with powdered sugar if desired