Cinnamon Roll Muffins

Ingredients

1 1/2 Cups Flour

1/2 Tsp Baking soda

1 Tsp Baking Powder

1/2 Tsp Salt

1 1/2 Tsp cinnamon

1/3 Cup Cane sugar

1/4 Cup Light Brown Sugar

1/2 Cup Almond Milk

2 Eggs

1/2 Tsp Vanilla

1/2 Tsp Molasses

1/2 Cup Unsalted Butter

Glaze:

1/2 Cup Powdered Sugar

1 Tbsp Almond Milk

1/2 Tsp Vanilla

1/4 Tsp Cinnamon

Directions

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

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

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

4. Switch to the paddle attachment on the mixer and slowly combine the dry ingredients into the wet.

5. Once all in combined pipe the batter into the tins about 2/3rds of the way full, bake for 20-25 minutes or until a toothpick comes out clean.

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

7. When 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 muffins are dry enjoy them with a fresh cup of coffee!

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Recipe Recap

Ingredients

1 1/2 Cups Flour

1/2 Tsp Baking soda

1 Tsp Baking Powder

1/2 Tsp Salt

1 1/2 Tsp cinnamon

1/3 Cup Cane sugar

1/4 Cup Light Brown Sugar

1/2 Cup Almond Milk

2 Eggs

1/2 Tsp Vanilla

1/2 Tsp Molasses

1/2 Cup Unsalted Butter

Glaze:

1/2 Cup Powdered Sugar

1 Tbsp Almond Milk

1/2 Tsp Vanilla

1/4 Tsp Cinnamon

Directions

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

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

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

4. Switch to the paddle attachment on the mixer and slowly combine the dry ingredients into the wet.

5. Once all in combined pipe the batter into the tins about 2/3rds of the way full, bake for 20-25 minutes or until a toothpick comes out clean.

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

7. When 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 muffins are dry enjoy them with a fresh cup of coffee!