Ingredients
2cupsall-purpose flour,plus 2 tbsp
½cupgranulated sugar,plus 3 tbsp
1tbspbaking powder
½tspsalt
½cupbuttermilk
⅓cupmilk
⅓cupunsalted butter,plus 6 tbsp, melted
¾cuplight-brown sugar,firmly packed
2tspcinnamon,ground
½cuppowdered sugar
1tbspmilk
Preparation
Preheat oven to 350 degrees F. Butter a muffin tin, set aside.
In a large mixing bowl whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt.
Pour buttermilk, ⅓ cup milk and melted butter into the flour mixture. Stir with a fork or clean hands just until the mixture comes together. Don’t overmix.
Pour ½ cup granulated sugar into a medium container that has a lid to cover. Scoop dough out about 1 even teaspoon at a time and drop into the container in an even layer, working in batches.
Then cover the container with a lid and shake to coat. Drop 6 sugar-coated dough balls into each muffin cup. Repeat this process until all muffin cups are filled.
Whisk together 6 tablespoons melted butter, brown sugar, and cinnamon until well combined. Pour about 1 scant tablespoon brown sugar mixture evenly over each muffin.
Place muffin tin on a cookie sheet and bake 18 to 19 minutes until golden. Allow to cool for 5 minutes in muffin tin before removing muffins.
In a mixing bowl whisk together powdered sugar and milk until well blended. Pour mixture into a piping bag or Ziploc bag, snip a small tip off the end of the bag, and drizzle glaze over each muffin.
