Ingredients:

  • 250g all-purpose flour
  • 150g granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 115g unsalted butter, room temperature
  • 1 large egg, room temperature
  • 180ml whole milk
  • 2 tsp vanilla bean paste
  • 100g light brown sugar, packed
  • 1 tbsp ground cinnamon
  • 45g unsalted butter, softened
  • 115g full-fat cream cheese, softened
  • 60g powdered sugar
  • 2 tbsp heavy cream
  • 0.5 tsp vanilla extract

Instructions:

  1. Preheat your oven to 190°C (375°F) and line your 12 cup tin.
  2. In a large bowl, whisk together 250g all purpose flour, 150g granulated sugar, 2 tsp baking powder, and 0.5 tsp salt.
  3. In a separate medium bowl, beat 115g room temperature butter with the 1 large egg until creamy.
  4. Gradually stir in 180ml whole milk and 2 tsp vanilla bean paste into the wet mixture.
  5. Fold the wet ingredients into the dry ingredients using a spatula until just combined.
  6. In a small bowl, mash together 100g light brown sugar, 1 tbsp cinnamon, and 45g softened butter until a thick paste forms.
  7. Fill each muffin cup about half way with the plain batter.
  8. Drop a teaspoon of the cinnamon paste into each cup, then top with the remaining batter.
  9. Use a toothpick or small knife to swirl the paste through the batter.
  10. Bake for 20 minutes until the tops are golden and spring back when touched.
  11. While baking, beat 115g cream cheese with 60g powdered sugar, 2 tbsp heavy cream, and 0.5 tsp vanilla until silky and smooth.
  12. Allow muffins to cool for 10 minutes before drizzling with the cream cheese frosting.