• Servings: 12 muffins
• 2 cups + 2 Tbsp all-purpose flour
• 3 Tbsp granulated sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/2 cup buttermilk
• 1/3 cup milk
• 1/3 cup unsalted butter. melted
• 1/2 cup granulated sugar
• 6 Tbsp unsalted butter, melted
• 3/4 cup firmly packed light-brown sugar
• 2 tsp ground cinnamon
• Glaze
• 1/2 cup powdered sugar
• 1 Tbsp milk

1. Preheat oven to 350 degrees. Butter a muffin tin, set aside. In a large mixing bowl whisk together flour, 3 Tbsp granulated sugar, baking powder and salt. Pour buttermilk, 1/3 cup milk and melted butter into flour mixture. Stir with a fork or clean hands just until mixture comes together (don't overmix, key to fluffy muffins).
2. Pour 1/2 cup granulated sugar into a medium container that has a lid to cover. Scoop dough out 1 even teaspoon at a time and drop into container in an even layer, working in batches (I fit 18 dough balls in at a time). Then cover container with a lid and shake to coat. Drop 6 sugar coated dough balls into each muffin cup. Repeat this process until all muffin cups are filled.
3. Whisk together 6 Tbsp melted butter, brown sugar and cinnamon until well combine. Pour about 1 scant Tbsp brown sugar mixture evenly over each muffin. Place muffin tin on a cookie sheet and Bake 18-19 minutes until golden. Allow to cool 5 minutes in muffin tin before removing muffins (I lifted mine out with a fork).
4. In a mixing bowl whisk together powdered sugar and 1 Tbsp milk until well blended. Pour mixture into a piping bag or ziploc bag, snip a small tip off the end of the bag and drizzle glaze over each muffin.

If you all remember correctly, I had these little slices of heaven waiting when I picked you guys up from the airport in Zurich.