Tender muffins filled with spicy-sweet cinnamon and sugar and topped with a rich glaze. Just a hint of maple flavor makes these perfect for a busy breakfast. Freeze these for a quick breakfast any day of the week.
Add the baking soda, brown sugar, salt, maple flavoring,vanilla, and egg into a large mixing bowl.
Whisk slightly to break up the yolk and then add the buttermilk.
Whisk until well blended.
Add the flour and stir until mixed - do not over mix or the muffins will be tough.
Turn out the dough onto a lightly floured counter top and knead gently for a minute or so.
Roll into a 12 x 24 inch rectangle.
Spread with the 3 tablespoons of the softened butter.
Mix the sugar, cinnamon, and ancho chile powder together and sprinkle over the butter.
Roll the dough up into a log.
Cut into 12 slices.
Put each slice in a greased muffin cup.
Bake for 15 minutes or until golden.
Let the muffins cool for about 5 minutes and then turn out onto the counter.
Mix the powdered sugar, melted butter, maple, and vanilla until it is smooth and reaches the consistency of a thick glaze. You may thin it with cream or milk if necessary.
Drizzle (or slather) with the icing while the muffins are still warm.