Coffee Cake Muffins

1 Cups All-Purpose Flour
Cup Packed Brown Sugar
2 Teaspoons Baking Powder
Teaspoon Ground Cinnamon
Teaspoon Baking Soda
Teaspoon Salt
Cup Strong Brewed Coffee
? Cup Canola Oil
1 Egg
Cup Apricot Preserves

TOPPING:
Cup All-Purpose Flour
Cup Packed Brown Sugar
Teaspoon Ground Cinnamon
3 Tablespoons Cold Butter
Cup Chopped Walnuts

1. In a large bowl, combine flour, brown sugar, baking powder, cinnamon, baking soda and salt.  In another bowl, combine coffee, oil and egg.  Stir into dry ingredients just until moistened.
2. Fill paper-lined muffin cups half full.  Drop 1 teaspoon preserves into center of each muffin; cover with remaining batter.  In a small bowl, combine flour, brown sugar and cinnamon; cut in butter until crumbly.  Stir in walnuts.  Sprinkle over tops.
3. Bake at 400F for 18-20 minutes or until a toothpick inserted in muffin comes out clean.  Cool for 5 minutes before removing from pan to a wire rack.  Serve warm.