Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
A delightful fusion of cinnamon roll and coffee cake is at your fingertips with this straightforward recipe. Delicate swirls of cinnamon-infused brown sugar and toasted pecans are woven through a soft, muffin-like crumb. Savor these as a morning treat or a midday pick-me-up, and you’ll be mystified as to why these muffins haven’t graced your life sooner. The word “streusel” may sound sophisticated, but it’s as easy as blending cinnamon, brown sugar, and chopped pecans, then just lightly incorporating it into the mix. A touch of reserved streusel decorates the muffin tops, resulting in a cake-like topping when baked. And rest easy knowing the cream cheese glaze is a cinnamon roll enthusiast’s dream.
Feel free to get adventurous with the spices and sprinkle in a pinch of nutmeg or cloves. Alternatively, consider using a blend of pumpkin pie or chai spices.
Ingredients:
1 cup packed light brown sugar (213 g)
1 cup chopped pecans
2 Tbsp. ground cinnamon
1/2 cup (1 stick) unsalted butter, softened
1/2 cup (99 g) plus 1 Tbsp. granulated sugar, divided
2 cups all-purpose flour (240 g)
2 tsp. baking powder
1 tsp. kosher salt
3/4 cup whole milk, divided
1 tsp. pure vanilla extract
4 oz. cream cheese, softened
Preheat your oven to 375°F and prepare a 12-cup muffin tin with paper liners. In a medium bowl, mix the brown sugar, pecans, and cinnamon. In a large bowl, cream the butter and half of the granulated sugar with an electric mixer on medium-high until light and airy, about 4 minutes. Add the eggs one by one, ensuring each is well combined before adding the next. In another bowl, whisk together the flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture, alternating with half a cup of milk, starting and ending with the dry ingredients. Stir in the vanilla extract. Gently fold in 1 1/4 cups of the brown sugar mixture, just until visible streaks remain. Divide the batter among the muffin cups, then sprinkle the remaining sugar mixture over the tops, pressing lightly to secure. Bake for 22 to 24 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
For the glaze, in a medium bowl, combine the cream cheese, the remaining tablespoon of sugar, and the remaining 1/4 cup of milk, whisking until smooth. Drizzle the glaze over the cooled muffins.
Prepare the muffins without the glaze up to a day in advance, storing them in an airtight container once cooled. Apply the glaze just before serving. Alternatively, you can freeze the muffins in an airtight container for up to three months. Thaw at room temperature before glazing and serving.
*The % Daily Value (DV) indicates the percentage of a nutrient provided by a food serving in a daily diet. The general nutrition advice is based on a 2,000-calorie daily intake.
