Middle of the Cinnamon Roll Muffins

What you need:

For the cinnamon topping:

• 1/4 cup brown sugar
• 2 Tbsp. finely chopped pecans
• 1 tsp. cinnamon

For the muffins:

• 1/3 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 tsp. vanilla extract
• 1 1/4 cups all-purpose flour
• 1 1/4 tsp. baking powder
• 1/4 tsp. salt
• 2/3 cup whole milk

For the glaze:

• 1 cup powdered sugar
• 1/2 tsp. vanilla
• 3 Tbsp. whole milk

Directions:

1. For the cinnamon topping: mix all ingredients together in a small bowl; set aside.
2. For the muffins: In a stand mixer, beat butter for 30 seconds on high until fluffy.
3. On medium, add sugar and beat for 2 minutes, scraping down the sides as needed.
4. Add egg and beat until combined. Then add vanilla and beat until just combined.
5. In a medium bowl, whisk together flour, baking powder, and salt.
6. Alternate adding flour mixture and milk on low. (1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour).
7. Spoon 1 Tbsp. batter into each cup of a 12-cup muffin pan with paper liners.
8. Top each cup with a heaping teaspoon of the cinnamon mixture.
9. Divide remaining batter between the 12 cups and sprinkle with more cinnamon mixture.
10. Bake in a preheated 350 degree oven for 15 to 20 minutes. A toothpick inserted into the center should come out clean.
11. Cool for a few minutes in the muffin pan before removing to a wire rack to finish cooling.
12. For the glaze: mix together ingredients in a small bowl until smooth.
13. Drizzle glaze over top of muffins.

Recipe from Framed Cooks

Posted on Fantastical Sharing of Recipes