Ingredients
1/4 cup packed brown sugar1/4 cup chopped pecans1 teaspoon ground cinnamon1-1/2 cups all-purpose flour1/2 cup sugar2 teaspoons baking powder1/4 teaspoon baking soda1/4 teaspoon salt1 large egg, room temperature3/4 cup 2% milk1/3 cup canola oilGLAZE:1/2 cup confectioners’ sugar1 tablespoon 2% milk1 teaspoon vanilla extract
Preparation
Preheat oven to 400°. In a small bowl, combine brown sugar, pecans and cinnamon; set aside. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, milk and oil until blended. Add to flour mixture; stir just until moistened.
Spoon 1 tablespoon batter into each of 12 paper-lined muffin cups. Top each with 1 teaspoon nut mixture and about 2 tablespoons batter. Sprinkle with the remaining nut mixture.
Bake until a toothpick inserted in center comes out clean, 22-24 minutes. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; spoon over muffins. Serve warm.
