Cinnamon Roll Muffins

Preheat the oven to 180°C and line a 12-cup muffin tray with white muffin cases.

In a mixing bowl mix together the light brown sugar, flour, cinnamon, salt and Caramelised Hazelnuts


 

Then add in the butter, rub together using your fingertips until the mixture resembles breadcrumb like consistency.

In a separate bowl mix together the together the flour, cinnamon, sugar, baking powder and salt.

Then add in egg, milk, oil, and vanilla and mix the ingredients together until just combined.

Spoon 1tbsp of the mixture into the muffin tin. Spoon 1tbsp of the crumble mixture on top before equally pouring in the remaining batter and then sprinkling over the remaining crumble mixture.

Bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted in the centre comes out clean. Let them cool in the tin for 5 minutes before moving them to a cooling rack.

To decorate - in a small bowl mix together the icing milk and vanilla extract, until it forms a thick icing, enough to drizzle over the top of the muffins.

While still warm, drizzle the glaze over the muffins and sprinkle over the remaining Caramelised Hazelnuts.

Enjoy warm! Then store leftovers in an airtight container at room temperature for up to 3 days.