Saturday, September 29, 2012

Cinnamon Swirl Walnut Muffins

 These were super duper easy to make and they looked awesome on the bottom! I just had to take a bite before i glazed, I got too excited! I haven't been posting much lately because of high school tests and quizzes, plus homework :'( So baking would be very hard for me to do because i can not find the time to do it as much as I used to. At least I'm making the effort right? Hope you like this post! Follow me on this blog for more blog updates! :D

 For the Dough:
1 cup buttermilk
1/2 cup light brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla extract
1 large egg
3 to 3 ½ cups all purpose flour

For the Filling:

  • 4 tbsp unsalted butter, softened

  • 1 cup light brown sugar
  • 1 ½ tsp cinnamon
  • 3/4 cup pecans, finely chopped

    For the Icing:
    1 cup powdered sugar
    2-3 tbsp milk
    splash vanilla extract

    Heat oven to 375 degrees. Grease a muffin pan or line with muffin liners.

    In a medium bowl, mix together the brown sugar, baking soda, salt, vanilla and egg. Add the buttermilk, then the flour. Stir until thoroughly combined.
    In a small bowl, make the filling by combining the brown sugar, cinnamon and pecans. 

    Turn the dough out onto a lightly floured work surface and knead for a minute or two. Roll the dough into a 12-inch by 24-inch rectangle. Spread with butter, leaving a 1/4″ margin at the long side of dough,  then sprinkle with the cinnamon sugar mixture. Use the rolling pin to roll over the sugar/cinnamon mixture a few times. Roll up the dough tightly, beginning with the long side, under-tucking after each completed rollover. Cut into 12 rolls.

    Place in prepared muffin pan and bake until golden brown, about 15-18 minutes. Allow the muffins to cool in muffin pan for 5 minutes before removing to a wire rack.

    Make the glaze with the muffins are cooling. In a small bowl, combine powdered sugar, milk and vanilla until smooth. Drizzle over the top of the muffins and serve.

    Yields: 12 muffins

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