Cinnamon Roll Muffins

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Ingredients

• 1 1/2 cups unbleached all-purpose Flour

• 1/2 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp kosher salt

• 1 1/2 tsp ground cinnamon

• 1/3 cup cane sugar

• 1/4 cup light brown sugar

• 1/2 cup almond milk

• 1/2 cup unsalted butter

• 2 eggs

• 1/2 tsp vanilla

• 1/2 tsp molasses

Glaze:

• 1/2 cup powdered sugar

• 1 tbsp almond milk

• 1/2 tsp vanilla

• 1/4 tsp cinnamon

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Method

1. Preheat the oven to 350°F and line a muffin tin with parchment liners.

2. In a large bowl, sift together the flour, salt, baking powder, baking soda, cinnamon, and cane sugar. Set aside.

3. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, brown sugar, molasses, vanilla extract, and almond milk. Once everything is well mixed, slowly pour in the melted butter while keeping the mixer on low speed.

4. Switch to the paddle attachment on the mixer and slowly add the dry ingredients into the wet ingredients, mixing until just combined.

5. Once fully combined, pipe the batter into the muffin tin, filling each cup about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

6. Remove the muffins from the oven and let them cool completely (at least 1 hour). While the muffins are cooling, mix together all of the glaze ingredients in a small bowl.

7. Once the muffins have cooled for at least 1 hour, dip the tops of each muffin into the glaze. Let the first layer dry completely before adding a second coat.

8. Once the glaze has dried, enjoy the muffins with a fresh cup of coffee!

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Notes

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