Cinnamon Bun Muffins

Directions

1. Preheat oven to 400 F. Grease a muffin tin with melted butter, set aside.

For the date puree

1. Soak 1 cup of chopped dates and 1/2 teaspoon baking soda in 3/4 cup of boiling water for a 5-10 minutes and then puree until smooth.

For the muffin

1. In a large bowl, whisk together the flour, baking powder, cinnamon and salt. In another bowl, whisk together the milk, egg, butter, date puree and vanilla extract. Create a well in the middle of the flour and pour the wet ingredients into the dry ingredients. Whisk together until the batter just comes together. Set aside.

For the streusel topping

1. In a bowl, stir together the brown sugar, flour, cinnamon, salt and butter. The mixture should hold together like wet sand.
2. Scoop about 1/2 cup of batter into each muffin tin, create a little dip in the center, sprinkle some of the streusel into the center and top with the rest of the batter. Top the streusel with as much or as little topping as you’d like.
3. Bake in the oven for 20-22 minutes for large muffin tins, 12-15 for regular sized muffins. Muffins are ready when you insert a toothpick and it comes out clean. Let cool on a wire rack.

For the cream cheese glaze

1. While the muffins are baking, in the bowl of a stand mixer or with a hand mixer, whip together the cream cheese and milk. Add the icing sugar and mix on low until most of the powder is incorporated. The glaze should be runny.
2. Drizzle the glaze on the cinnamon bun muffins and enjoy!

A recipe developed by our foodie influencer @sabrinastavenjord