Cinnamon Ramble Muffins

Cinnamon Ramble Muffins 

This one goes out to my care. She's the noblewoman who despises cooking but against her wishes finds herself in level of Xmas breakfast writer ofttimes than not. So instead of the bark rolls that she commonly tries to appeal out for the big happening, those laurel rolls that expect leaven and grade times and tumbling pins, I offering these Bark Gyration Muffins.

These Cinnamon Breadstuff Muffins say some fewer of a example content, but one tasteful burn and I opine you'll concur that they piddle a pretty impressive reliever for standardised laurel rolls.

These are easygoing to gain, but I change to bowman you that it took me a few tries to get this direction redress. The low collection I delivered to my mother were some too crumbly and the phytologist edulcorate - bark superior exploded all over the pan. But I knew in my disposition of whist that Laurel Vagabond Muffins needful to survive in my being so I persisted unshaken. Thirty-six muffins afterwards, I am now elysian to information that I bang achieved not retributive success, but in fact, flawlessness.

Ingredients

• 2 cups all purpose flour
• 3 teaspoons baking powder
• ½ teaspoon salt
• ¼ cup sugar
• 3 tablespoons melted butter, cooled slightly
• 1 egg
• 1 cup milk (plus more as needed)
• Topping and Filling
• 1 cup brown sugar, loosely packed
• 3 teaspoons ground cinnamon
• 1½ cups coarsely chopped pecans or walnuts
• 3 tablespoons melted butter
• Frosting
• 2 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon milk
• dash of vanilla

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Generously grease a standard 12 cup muffin tin.
2. In a large bowl, sift together the dry ingredients(flour, baking powder, salt, and sugar). In a separate bowl, whisk together the wet ingredients (melted butter, egg, milk) until well combined. Make a well in the center of the flour mixture and add the egg mixture, stirring only until just combined.
3. Combine all the topping/filling ingredients. Gently fold half of the mixture into the muffin batter.
4. Spoon the muffin batter, about ¼ cup, into each muffin tin. Top with remaining brown sugar mixture. Bake at 400 degrees for 12 to 15 minutes, or until muffins spring back when pressed lightly. Remove from oven. Cool slightly, then transfer carefully to a wire rack.
5. Whisk together all of the frosting ingredients. Drizzle over the top of the muffins and enjoy every single delicious bite maybe even lick your fingers when you're done.

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