Monkey Bread Muffins

Ingredients

• 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
• 3/4 cup firmly packed light-brown sugar
• 2 tsp ground cinnamon
• 1/2 cup powdered sugar
• 1 Tbsp milk

Directions

1. Heat the oven to 350 degrees. Butter a muffin tin and put it aside. In a large bowl, whisk the flour with 3 Tbsp granulated sugar, the baking powder, and the salt.
2. Add the buttermilk, 1/3 cup milk, and melted butter to the dry ingredients. Use a fork or clean hands to bring the dough together only until it holds, because mixing too much is the fastest way to lose that fluffy texture.
3. Put 1/2 cup granulated sugar in a medium container with a lid. Working in batches, scoop the dough by 1 even teaspoon and place the pieces in the container in a single layer; 18 dough balls fit at a time. Cover and shake until the dough is coated. Place 6 sugared dough balls into each muffin cup, then continue the same way until every muffin cup is filled.
4. Whisk the 6 Tbsp melted butter with the brown sugar and cinnamon until the mixture is combined. Spoon about 1 scant Tbsp of the brown sugar mixture evenly over each muffin. Set the muffin tin on a cookie sheet and bake for 18-19 minutes, until the muffins are golden. Leave them in the tin for 5 minutes before taking them out; a fork works well for lifting.
5. In a mixing bowl, whisk the powdered sugar with 1 Tbsp milk until smooth. Transfer the glaze to a piping bag or ziploc bag, cut off a small corner, and drizzle it over each muffin.