CINNAMON BUN MUFFINS

CINNAMON BUN MUFFINS image

Number Of Ingredients 14

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Makes: 12 muffins For the muffins:
3 cups (750 ml) all-purpose flour
2/3 cup (150 ml) sugar
1/2 teaspoon (2 ml) sea salt
4 teaspoons (20 ml) rapid-rise yeast 11/3 cups (325 ml) milk, room temperature
3 tablespoons (50 ml) vegetable oil 1/2 teaspoon (2 ml) pure vanilla extract
2 large eggs, lightly beaten
For the topping:
2 tablespoons (25 ml) unsalted butter at room temperature
2/3 cup (150 ml) brown sugar
3/4 teaspoon (4 ml) ground cinnamon Pinch, salt
For the icing:
1 cup (250 ml) icing sugar
1 to 2 tablespoons (15-25 ml) milk

Steps:

1. Butter generously, or spray a 12-muffin pan with non-stick spray. 2. In a large bowl, combine flour, sugar, salt and yeast. Add milk, vegetable oil, vanilla extract and eggs to the flour mixture. Beat well until smooth. 3. Divide the batter between the 12 cups in the muffin tin and let rest 15 minutes. While the dough rests, for the topping mix butter, brown sugar and cinnamon together until the butter is incorporated and the mixture is crumbly. Sprinkle evenly on top of batter and briefly swirl it through each muffin with the tip of a table knife. Place the pan into a cold oven, then set the oven temperature to 350 F (180 C). 4. Bake about 20 minutes, until lightly browned at the edges and the centre of the muffins springs back when lightly pressed. Let rest five minutes, then remove from the pan.