Anyway, back at the muffins, this is one of those happy recipes where I usually have all the stuff I need for them right in my cupboard. The batter is a quick, basic sugar muffin batter…butter, eggs, flour, sugar and a few other things. The inside of the cinnamon roll part comes from a separate mixture of ground pecans, cinnamon and brown sugar. Once you have both of these mixtures together, you spoon them into paper muffin cups in layers – a scoop of batter, a scoop of cinnamon mix, a scoop of batter, a final sprinkle of cinnamon mix. Don’t worry about getting the batter spread neatly over the cinnamon mix in the center…it’s all going to bake together just fine.
Once the muffins are out of the oven and cooled a bit, the last thing you have to do is mix up a quick little powdered sugar glaze…powdered sugar, a little milk and a little vanilla. I like to spoon the glaze into a zip-close sandwich bag and snip off the end of the bag to make a little pastry bag…this lets you make artistic little squiggles. But drizzling it off of the end of a spoon will taste just as scrumptious.
Now put them on a plate and watch everyone drift into the kitchen…if they weren’t waiting there already. I may never feel the need to eat an entire cinnamon roll ever again!