Cinnamon Roll Muffins

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Using a classic ingedient in this muffin recipe!

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FILLING:

  • Cooking spray
  • 1/2 cup chopped pecans, toasted
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 3 tablespoons low-fat buttermilk
  • 2 teaspoons butter, melted

 

MUFFINS:

  • 8.25 ounces white whole-wheat flour (about 2 cups)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 3/4 cup low-fat buttermilk
  • 1/3 cup granulated sugar
  • 2 teaspoons canola oil
  • 1 teaspoon vanilla extract
  • 2 large eggs

 

GLAZE:

  • 1/3 cup 2% reduced-fat Greek yogurt
  • 1/3 cup powdered sugar
  • 1 ounce 1/3-less-fat cream cheese

 

INSTRUCTIONS:

 

 

  • Preheat oven to 375°F. Coat 12 muffin cups with cooking spray.

  • To prepare filling, combine pecans and next 4 ingredients (through salt) in a small bowl; toss to combine. Add buttermilk and butter, stirring until smooth.

  • To prepare muffins, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a bowl; stir with a whisk. Place 3/4 cup buttermilk and next 4 ingredients (through eggs) in a large bowl; beat with a mixer at high speed for 2 minutes. Add flour mixture to buttermilk mixture; stir just until combined.

  • Place 1 tablespoon batter in each muffin cup. Top evenly with filling. Spoon remaining batter over filling. Bake at 375°F for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans.

  • Combine yogurt, powdered sugar, and cream cheese, stirring well with a whisk. Drizzle over muffins.

     

 

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