- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 50 mins
- Makes
- 24 mini muffins
Ingredients
- 2 cups
- all-purpose flour, divided
- 500 mL
- ¼ cup
- sugar
- 60 mL
- 1 tbsp
- baking powder
- 15 mL
- ½ tsp
- salt
- 2 mL
- 1 cup
- milk, divided
- 250 mL
- 1
- egg
- ½ cup
- melted and cooled butter, divided
- 125 mL
- 2 tsp
- vanilla extract
- 10 mL
- ¼ cup
- firmly packed brown sugar
- 60 mL
- 2 tsp
- ground cinnamon
- 10 mL
- 2 oz
- brick-style plain cream cheese
- 60 g
- 3 tbsp
- icing sugar
- 45 mL
- ½ tsp
- orange zest
- 2 mL
Directions
Step 1
Preheat oven to 375°F (190ºC). Grease 24 mini muffin cups. Set aside.
Step 2
Reserve 1 tbsp (15 mL) of flour. In large bowl, whisk remaining flour with sugar, baking powder and salt. Set aside. Reserve 1 tbsp (15 mL) of milk. In second bowl, whisk remaining milk with egg, 1/3 cup (75 mL) melted butter and vanilla.
Step 3
Stir wet ingredients into dry ingredients just until moistened. Divide half the batter among 24 mini muffin cups. In bowl, mix brown sugar, reserved 1 tbsp (15 mL) flour, remaining butter and cinnamon. Dollop 1/2 tsp (2 mL) of this brown sugar streusel onto batter in each muffin cup; top with remaining muffin batter. Using a toothpick, swirl batter in each cup to resemble pattern on cinnamon buns.
Step 4
Bake 15 min. until muffins are golden brown and tops spring back when lightly pressed. Cool muffin pan on rack.
Step 5
Meanwhile, make icing by beating together cream cheese, icing sugar, reserved 1 tbsp (15 mL) milk and orange zest. Remove muffins from pan. Drizzle with icing. Serve warm or at room temperature.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1 mini muffin):
- Calories:
- 110
- Fat:
- 5 g
- Saturated Fat:
- 3 g
- Carbs:
- 14 g
- Sugar:
- 6 g
- Cholesterol:
- 20 mg
- Protein:
- 2 g
- Sodium:
- 140 mg