Cinnamon Roll Muffins

• FILLING:
• Cooking spray
• 1/2 cup chopped pecans, toasted
• 1/3 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 3 tablespoons low-fat buttermilk
• 2 teaspoons butter, melted
• MUFFINS:
• 8.25 ounces white whole-wheat flour (about 2 cups)
• 1 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 3/4 cup low-fat buttermilk
• 1/3 cup granulated sugar
• 2 teaspoons canola oil
• 1 teaspoon vanilla extract
• 2 large eggs
• GLAZE:
• 1/3 cup 2% reduced-fat Greek yogurt
• 1/3 cup powdered sugar
• 1 ounce 1/3-less-fat cream cheese

1. Preheat oven to 375u0b0F. Coat 12 muffin cups with cooking spray.
2. To prepare filling, combine pecans and next 4 ingredients (through salt) in a small bowl; toss to combine. Add buttermilk and butter, stirring until smooth.
3. To prepare muffins, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a bowl; stir with a whisk. Place 3/4 cup buttermilk and next 4 ingredients (through eggs) in a large bowl; beat with a mixer at high speed for 2 minutes. Add flour mixture to buttermilk mixture; stir just until combined.
4. Place 1 tablespoon batter in each muffin cup. Top evenly with filling. Spoon remaining batter over filling. Bake at 375u0b0F for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans.
5. Combine yogurt, powdered sugar, and cream cheese, stirring well with a whisk. Drizzle over muffins.

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Taken from www.myrecipes.com/recipe/cinnamon-roll-muffins (may not work)