Easy, delicious cinnamon bun muffins. High is protein, fibre and low in sugar. The perfect breakfast treat!
Preheat oven to 400F. Grease a muffin tin with melted butter, set aside.
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.
In a bowl, stir together the brown sugar, flour, cinnamon, salt and butter. The mixture should hold together like wet sand.
Scoop about 1/2 cup of batter into each muffin tin, create a little dip in the centre, sprinkle some of the streusel into the centre and top with the rest of the batter. Top the streusel with as much or as little topping as you'd like.
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 ou clean. Let cool on a wire rack.
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.
Drizzle the glaze on the cinnamon bun muffins and enjoy!