Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups flour
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 3 teaspoons active dry yeast or rapid rise yeast
  • 2/3 cup milk warmed to 100-110 degrees
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon vanilla
  • 1 large egg
  • 2 tablespoons butter, room temperature
  • 2/3 cup brown sugar
  • 3/4 teaspoon cinnamon
  • pinch of freshly ground nutmeg
  • 3/4 cup confectioners' sugar
  • 1 tablespoon milk, and more if needed

Instruction

  • Generously butter a 12-inch cup muffin tin; set aside. 
  • In a large bowl, mix flour, sugar, and salt together. 
  • In a liquid measuring cup, combine warm milk and yeast. Stir until yeast is dissolved. 
  • In a medium bowl, lightly beat egg. 
  • To egg, add milk mixture, vegetable oil, vanilla extract, and stir. 
  • Add milk/egg mixture to flour and mix well until smooth. Put the batter into prepared muffin tins, filling about halfway to two-thirds full. Let rest for 15 minutes. 
  • In a small bowl, mix cinnamon, nutmeg, and brown sugar. Add butter with a fork and combine until top is crumbly. 
  • Place an equal amount of topping in each muffin tin, spreading evenly. Press topping into the rested dough with fingers or use a spatula to incorporate. 
  • Place muffin into a cold oven and heat oven to 350 degrees. Bake for 20 minutes. Muffins should be lightly browned around edges and will spring back when the centers are gently pressed. 
  • Cool for 30 minutes before combining confectioners' sugar and milk in a small bowl. Drizzle onto the muffins.