- 3/4 C sugar
- 1 large egg
- 1 1/2 C flour
- 2 tsp baking powder
- 1/4 tsp ground nutmeg
- 1/4 C vegetable oil
- 3/4 cup plus 2 Tbs fat free milk
- 1 1/4 tsp vanilla extract
- 1/2 C dark brown sugar
- 1 tsp cinnamon
- 3 Tbs melted butter
- 1 C powered sugar
Preheat Oven to 350F. Line a regular muffin tin with cupcake liners.
In a large bowl, whisk together sugar and egg until well combined.
Add in flour, baking powder, ground nutmeg, vegetable oil, 3/4 C milk and 1 tsp vanilla. Whisk until batter is smooth.
Fill each muffin cup about 1/2 way full. Set left over batter aside for use later.
In a small bowl, mix hot melted butter, cinnamon and brown sugar.
Add about 1/2 tsp of the cinnamon mixture to the center of each muffin.
Take a toothpick, fork, or knife and swirl the cinnamon mixture a few times. Be careful not to completely mix into the muffin batter.
You will have some of the cinnamon mixture left over. Set aside for a moment.
Add remaining muffin batter to muffin cups covering the swirled mixture.
Place remaining cinnamon mixture into something with a narrow spout that you can pour. I used an icing bag. Make a cinnamon spiral on top of each of the muffins. If your cinnamon mixture seems too thick, you can reheat for a few seconds to make it more fluid.
Bake for 20 minutes until muffins are puffy and a toothpick inserted in the middle, comes out clean. Let muffins cool.
While muffins are cooling, make a glaze by mixing: powdered sugar, 1-2 Tbs milk and 1/4 tsp vanilla together. Whisk until smooth.
Once your muffins have cooled, drizzle your glaze over top. Serve once glaze has set. We loved making this to coordinate with our "Bun in the Oven" Baby Shower.
Check out our other "Bun in the Oven" Baby Shower Ideas: Baby Shower Drink Station and Baby Advice Garland
Preheat Oven to 350F. Line a regular muffin tin with cupcake liners.
In a large bowl, whisk together sugar and egg until well combined.
Add in flour, baking powder, ground nutmeg, vegetable oil, 3/4 C milk and 1 tsp vanilla. Whisk until batter is smooth.
Fill each muffin cup about 1/2 way full. Set left over batter aside for use later.
In a small bowl, mix hot melted butter, cinnamon and brown sugar.
Add about 1/2 tsp of the cinnamon mixture to the center of each muffin.
Take a toothpick, fork, or knife and swirl the cinnamon mixture a few times. Be careful not to completely mix into the muffin batter.
You will have some of the cinnamon mixture left over. Set aside for a moment.
Add remaining muffin batter to muffin cups covering the swirled mixture.
Place remaining cinnamon mixture into something with a narrow spout that you can pour. I used an icing bag. Make a cinnamon spiral on top of each of the muffins. If your cinnamon mixture seems too thick, you can reheat for a few seconds to make it more fluid.
Bake for 20 minutes until muffins are puffy and a toothpick inserted in the middle, comes out clean. Let muffins cool.
While muffins are cooling, make a glaze by mixing: powdered sugar, 1-2 Tbs milk and 1/4 tsp vanilla together. Whisk until smooth.
Once your muffins have cooled, drizzle your glaze over top. Serve once glaze has set. We loved making this to coordinate with our "Bun in the Oven" Baby Shower.
Check out our other "Bun in the Oven" Baby Shower Ideas: Baby Shower Drink Station and Baby Advice Garland
