Cinnamon Roll Muffins

Cake:
10 tablespoons salted butter, melted
1 cup sugar
1 large egg
1 large egg yolk
½ cup sour cream
¼ cup whole milk
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

Filling:
6 tablespoons melted butter
2/3 light brown sugar
2 teaspoon ground cinnamon

Glaze:
1 cup powdered sugar
1/4 cup heavy whipping cream
1/2 teaspoon vanilla extract

1. In a large mixing bowl, whisk butter, sugar, egg, egg yolk, sour cream, and milk until smooth. Add the flour, baking powder, and salt, and mix until smooth. Scoop into 12 muffin liners (I prefer tulip liners to help prevent them from overflowing.

2. Mix butter, brown sugar, and cinnamon. Transfer to a piping bag and snip a small hole. Pipe a swirl over the batter (about a 1/3 of the filling). Scoop about 4-5 muffins trying to get as much of the cinnamon mixture in each scoop. Repeat piping a swirl and scooping muffins until all the filling and batter is gone.

3. To bake, preheat the oven to 425 degrees. Once the oven is preheated, place the muffins in the oven and immediately reduce the temperature to 350 degrees. Bake for 20-25 minutes or until a toothpick comes out clean.

4. Whisk the glaze ingredients and drizzle over each muffin.