I made muffins this weekend - they were delicious, they were full of cinnamon, covered with a glaze/icing/deliciousness. The kids loved them, Andy loved them, and I loved them. Even Bernard licked the crumbs off the floor. Ok done!
Well... that seems short. We started our day with muffins and a girl with a very messy little girl room - we ended the day with fewer muffins and a girl's room that was clean, organized, and is set up for an older girl who loves books and crafts. Somewhere along the line, Bronwyn grew up. While she loved the kitchen set that I repainted for her to play with (one my dad had made for me as a kid), she really needed storage and somewhere for her "stuff". Andy built her an IKEA bookshelf, brought up a dresser for her from the basement that was being held down by an old TV, and now - super organized and she's really quite happy.
But these muffins! Are really good - make them. They bake up only 12 - so they are great for our small family to enjoy and not end up with SO many muffins that we get sick of them.
Cinnamon Roll Muffin
2 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/3 cup sugar
1/4 cup butter melted and cooled
1 egg
1 cup 2% milk
Topping
1 cup brown sugar packed
3 tsp cinnamon
3 Tbsp butter melted
Frosting
1 cup powdered sugar
1 Tbsp milk (enough to make a good drizzling consistency.
1/2 tsp vanilla
Instructions
Preheat oven to 375 degrees.
Grease or line muffin tin.
In mixer, combine flour, baking powder, salt and sugar.
In another bowl combine butter, egg and milk.
Pour into dry ingredients and mix until just combined. Do not overmix.
Combine topping ingredients.
Fold half of the mixture into muffin batter, gently. Do not over stir.
Fill muffin tin with 1/4 cup of batter in each opening.
Top with remaining sugar mixture.
Bake at 375 degrees F for 12-15 minutes or until muffin springs back when lightly pressed.
Remove from oven and cool. Transfer to a wire rack.
Mix together frosting ingredients. Drizzle over top of muffins.
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