• Preheat the oven to 350 degrees and line a 12-cavity muffin tin pan with liners.

Making the Coffee Cake Muffins:

• (1) In a small mixing bowl combine the brown sugar, cinnamon and nuts. (2) In a large mixing bowl combine the dry ingredients: flour, sugar, baking powder, baking soda and salt. (3) In another medium/large mixing bowl combine the wet ingredients: egg, milk and oil. Whisk to fully combine.
• Stir the wet ingredient into the dry ingredients, whisking together just until combined (do not over mix).
• Spoon/scoop 1 tablespoon of batter into each muffin liner.  Sprinkle 1 teaspoon of the sugar-nut mixture on top followed by 2 more tablespoons of batter. TIP: add the batter to each muffin cavity, followed by the sugar-nut mixture and the remaining batter to ensure equal distribution.  Finish with a teaspoon of sugar-nut mixture on top.
• Bake for 22-25 minutes until a toothpick inserted in the center of muffins comes out clean.  Allow to cool in the muffin pan while you make the glaze.

To glaze the Coffee Cake Muffins:

• Line a rimmed baking sheet with foil and place a cooling rack on top.
• In a small bowl mix together all the glaze ingredients. 
• Place the muffins on the cooling rack allowing space between them.  Take a dining spoon of glaze and holding the spoon over a muffin, shake it back and forth while moving it around allowing the glaze to drizzle onto the top of the muffin.  
• Repeat for all the muffins and allow the glaze to harden for 5-10 minutes before eating.