Soft and fluffy Sugar Cookie Muffins with Peppermint Mocha Glaze are so easy! They are perfect for the holidays and even for a quick on-the-go breakfast. These are the muffins you have always been searching for and need!
- ½ cup buttermilk
- ½ cup International Delight® Sugar Cookie Coffee Creamer
- ½ cup vegetable oil
- 1 large egg
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 4 tsp baking powder
- ¼ tsp salt
- ¾ cup confectioners' sugar
- 3 tbsp International Delight® Peppermint Mocha Coffee Creamer
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Preheat oven to 375 degrees and line a muffin tin with liners or grease with non-stick cooking spray. Set aside.
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Place the buttermilk, coffee creamer, vegetable oil, egg, sugar, and vanilla extract in a large mixing bowl and whisk until combined.
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Whisk in the flour, baking powder, and salt until combined. The batter shouldn't be runny, but thicker than a cupcake batter.
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Pour the batter into the liners or in the muffin tin and bake for 15-17 minutes or until the edges are golden brown.
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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.
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Whisk together the confectioners' sugar and the coffee creamer together until combined and creamy.
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Spoon the glaze over the muffins and serve.