Cinnamon Roll Muffins

Name: Cinnamon Roll Muffins
Ingredients: 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

24 ingredients

5 steps

Ingredients

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

Directions

1

Preheat oven to 375°F. Coat 12 muffin cups with cooking spray.
2

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.
3

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.
4

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.
5

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