Cinnamon Roll Muffins

Give the family something to talk about with this breakfast mash-up.  It's sure to be a hit!

1 cup packed light brown sugar

1 cup chopped pecans

2 Tbsp ground cinnamon

1/2 cup softened butter

1/2 cup plus 1 Tbsp granulated sugar, divided

2 large eggs

2 cups all-purpose flour

2 tsp baking powder

1 tsp kosher salt

3/4 cup whole milk, divided

1 tsp vanilla

4 oz cream cheese, softened

Preheat your oven to 375 degrees.  Line a 12-cup muffin tray with paper liners.

Stir together brown sugar, pecans and cinnamon n a medium bowl.

Beat butter and 1/2 cup granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes.  Add eggs, 1 at a time, beating well after each addition.  

Whisk flour, baking powder, and salt in a medium bowl.  With mixer on low speed, gradually add flour mixture to butter mixture in 3 additions, alternating with 1/2 cup milk (total), beginning and ending with flour mixture.  Stir in vanilla.  Fold 1 1/4 cups brown sugar mixture into batter just until streaked, not combined.  

Divide batter among prepared muffin wells.  Top with remaining brown sugar mixture (about 1 Tbsp each), pressing gently to adhere.

Bake until a wooden pick inserted in center comes out clean, 22 - 24 minutes.  Let cool in tray for 5 minutes. Transfer muffins to a wire rack to cool for 10 minutes.  

Whisk cream cheese, remaining 1 Tbsp granulated sugar and remaining 1/4 cup milk in a medium bowl.  Spoon glaze over muffins.