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Combine all the dry ingredients in a small bowl. Pour in the melted butter and mix with your hands until all the dry ingredients are moistened. Cover, and set aside.
Preheat oven to 350 degrees and line a mini-muffin pan with mini-muffin paper liners, or spray the pan with non-stick spray.
Dump the flour, baking powder, salt, cinnamon, nutmeg, and both sugars into a medium size bowl and mix with a wire whisk to combine.
With a fork, whisk the buttermilk, eggs, and vanilla together to combine. Add to the dry ingredients along with the melted butter. Mix with a wire whisk for about 20 seconds, until mostly combined; it’s ok if you have a few lumps.
Add a heaping tsp of batter to each muffin cup (the batter should come almost to the top of the cups) and top each with a generous crumbles of streusel. Gently press the streusel into the batter just to help it stick as the muffins rise.
Bake for 15 minutes, until a toothpick inserted in the center of one of the muffins comes out clean – or with just a few crumbs clinging to it.
Let cool on a wire rack while mixing up the glaze.
Whisk together all the glaze ingredients until smooth. Drizzle over the tops of mini-muffins.