- 3/4 cup granulated white sugar
- 1 large egg
- 1 1/2 cups all purpose flour
- 2 tsp baking power
- 1/4 tsp ground nutmeg
- 1/4 cup vegetable oil
- 3/4 cup fat free milk
- 1 tsp vanilla extract
- 1/2 cup dark brown sugar
- 1 tsp cinnamon
- 3 tbsp butter melted and hot
- 1 cup powdered sugar
- 1/4 tsp vanilla
- 1-2 tbsp milk
Preheat oven to 350°F. Line a regular muffin tin with cupcake liners (12 total).
- In a large bowl, whisk together sugar and egg until combined. Add in remaining muffin base ingredients and whisk until batter is smooth.
- Fill each muffin cup about 1/2 full. You will have leftover batter which you will add later
- In a small bowl, mix hot melted butter, cinnamon and brown sugar. The mixture should have the consistency of a thick liquid. Add a small dollop of mixture into each muffin cup (about 1/2 tsp each) and swirl it a few times into the batter with a fork, careful not to let it completely mix. You want the cinnamon sugar mixture to remain as swirls in the batter. You should only use less than 1/2 of your cinnamon sugar mixture for this step, reserving the rest for later. Add remaining muffin batter to muffin cups, covering the swirled mixture. Each muffin tin should be about 2/3 full and you should have enough batter for 12 muffins.
- At this point, your cinnamon swirl mixture is likely getting a little more solid. If this is the case, heat it in the microwave for a few seconds, so it becomes very fluid again. Add mixture into something with a narrow spout to pour out of, like a syrup dispenser, a beaker, or a small liquid measuring cup. You want something that will control the flow and pour just a thin line of the cinnamon sugar mixture. Make a cinnamon spiral on top of each muffin (like in photo). If your mixture gets too thick, you can always reheat it again for easy pouring.
- Bake for about 20 minutes until muffins are puffy and knife inserted into the middle comes out clean. Let muffins cool in baking pan.
- While muffins are cooling, make the glaze. In a small bowl, mix powdered sugar, vanilla and 1 tbsp milk. Whisk until smooth. If glaze is too thick, add a little more milk, careful to not add too much at once. Once your glaze reaches the consistency you desire, drizzle on top of muffins. Serve once glaze is set.