Ingredients:

  • 1/4 cup (55g) unsalted butter, melted
  • 1/2 cup (100g) brown sugar, packed
  • 1 tbsp (8g) ground cinnamon
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1 large egg, room temperature
  • 3/4 cup (180ml) whole milk, room temperature
  • 1/3 cup (75g) unsalted butter, melted and slightly cooled
  • 1 tsp (5ml) vanilla extract
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (30g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) milk

Instructions:

  1. In a small bowl, stir together the melted butter, brown sugar, and cinnamon until it forms a thick, gritty paste.
  2. Whisk the flour, granulated sugar, baking powder, and salt in a large bowl.
  3. In a medium bowl, beat the egg, milk, melted butter, and vanilla.
  4. Pour the wet ingredients into the dry and fold gently with a spatula until no streaks of flour remain.
  5. Fill each muffin liner halfway with batter. Spoon a small dollop of the cinnamon mixture into the center and swirl slightly with a toothpick. Top with the remaining batter and a final pinch of cinnamon sugar.
  6. Bake at 375°F (190°C) for 18-22 minutes or until a toothpick inserted into the cake part comes out clean.
  7. Allow muffins to cool for 10 minutes. Beat together softened cream cheese, softened butter, powdered sugar, vanilla, and milk until smooth, then glaze the cooled muffins.