Sugar Cookie Muffins with Peppermint Mocha Glaze

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 4 tsp Baking powder
  • 3/4 cup Confectioners' sugar
  • 1 cup Granulated sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Drinks

  • 3 tbsp International delight peppermint mocha coffee creamer
  • 1/2 cup International delight sugar cookie coffee creamer

• Dairy

  • 1/2 cup Buttermilk

Found on galonamission.com

Description

Ingredients

• ½ cup buttermilk
• ½ cup International Delight® Sugar Cookie Coffee Creamer
• ½ cup vegetable oil
• 1 large egg
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• ¼ teaspoon salt
• ¾ cup confectioners sugar
• 3-4 tablespoons International Delight® Peppermint Mocha Coffee Creamer

Directions

• Preheat oven to 375 degrees and line a muffin tin with liners or grease with non-stick cooking spray. Set aside.
• Place the buttermilk, coffee creamer, vegetable oil, egg, sugar, and vanilla extract in a large mixing bowl and whisk until combined.
• Whisk in the flour, baking powder, and salt until combined. The batter shouldnt be runny, but thicker than a cupcake batter.
• Pour the batter into the liners or in the muffin tin and bake for 15-17 minutes or until the edges are golden brown.
• Remove from the oven and allow the muffins to cool for 2 minutes in the muffin tin; remove the muffins and transfer to a cooling rack until they have completely cooled.
• Whisk together the confectioners sugar and the coffee creamer together until combined and creamy.
• Spoon the glaze over the muffins and serve.