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Cinnamon Roll Muffins
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Cinnamon Roll Muffins

Course Breakfast, Dessert

Ingredients

  • ½ cup chopped pecans toasted
  • ⅓ cup packed brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • ¼ tsp kosher salt
  • 3 tbsp low-fat kefir or buttermilk
  • 2 tsp coconut oil or butter melted
  • 2 cups white whole-wheat flour
  • 1 ½ tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp kosher salt
  • ¼ tsp baking soda
  • ¾ cup low-fat kefir or buttermilk
  • ⅓ cup granulated sugar
  • 2 tsp coconut oil
  • 1 tsp vanilla extract
  • 2 large eggs

For the Glaze

  • 3 tbsp reduced-fat Greek yogurt
  • ⅓ cup powdered sugar
  • 2 ounces low-fat cream cheese

Instructions

  • Preheat oven to 375°F. Line 12 muffin cups with paper liners.
  • To prepare filling, combine pecans, sugar, cinnamon, vanilla and salt in a small bowl; toss to combine. Add kefir and coconut oil stirring until smooth.
  • To prepare muffins, spoon flour into measuring cup and level with a knife. Combine flour, baking powder, cinnamon, salt and baking soda in a bowl; stir to combine.
  • Place kefir, sugar, coconut oil, vanilla and eggs in a large bowl; beat with a mixer at high speed for 2 minutes. Add flour mixture and stir just until combined.
  • Place 1 tablespoon batter in each muffin cup. Top evenly with filling. Spoon remaining batter over filling.
  • Bake at 375°F for 15 minutes or until a skewer comes out clean. Cool in pan for 10 minutes on a wire rack, then remove from the pan and allow to cool.

For the Glaze

  • Combine yogurt, powdered sugar and cream cheese, stirring well with a whisk until smooth. Drizzle over muffins. Inspired by CookingLight