Glazed Cinnamon Roll Muffins

Prepare the cinnamon mixture by adding Demerara brown sugar to a large bowl.

Add all purpose flour, ground cinnamon, salt, and finely chopped walnuts or pecans to the bowl.

Melt butter in the microwave, stirring every 15 seconds until combined, then set aside.

In a separate large bowl, combine flour and granulated sugar.

Add 1 tablespoon of baking powder and half a teaspoon of salt to the dry ingredients and whisk together.

Make a well in the center of the dry ingredients using a spoon.

Add 1/4 cup of vegetable oil, 1 large egg, 1 cup of milk, and a teaspoon of vanilla extract to the well.

Combine the wet and dry ingredients until just mixed, leaving small lumps in the batter.

Line a 12-cup muffin tray with paper liners, using both dark and light ones.

Dollop a generous tablespoon of muffin batter into each cup.

Sprinkle a tablespoon of the cinnamon mixture on top of the batter in each cup.

Divide the remaining muffin batter among the cups, filling them about four-fifths full.

Sprinkle the remaining cinnamon sugar on top of the muffins and press it down gently with the back of a tablespoon.

Let the muffin tray sit for around 20 minutes before baking.

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).

Bake the muffins for 20 to 25 minutes or until a toothpick inserted comes out clean.

Let the muffins cool in the tins for 5 minutes before transferring them to a wire rack.

To make the glaze, combine confectioners sugar with milk and vanilla extract, whisking until runny.

Drizzle the glaze over the muffins in a zigzag motion.

Equipment Needed

Spice Level:

Allergens