Preheat the oven to 400°F (200°C), and line a 12 cup muffin tray with paper liners. If you don't have liners you can grease the wells with butter.


For the cinnamon-sugar mixture: Stir together the brown sugar, flour, salt, cinnamon and nuts.

Next, add in the butter, and cut it into the mixture using a pastry cutter, fork or fingertips until the mixture resembles coarse crumbs. Set aside.

To make the muffin batter: In a large bowl, whisk together the flour, sugar, baking powder and salt.

Make a well in the center, and add the egg, milk, oil, and vanilla. Roughly mix the ingredients together until just combined (there may be a few lumps, that’s fine).

Add a heaping tablespoon of the batter to each paper liner, then top with a tablespoon of the cinnamon-sugar mixture. Divide the remaining batter between the liners, and top with the remaining cinnamon-sugar mixture.

Bake for 20-25 min or until the tops have risen and formed a dome, and a toothpick inserted comes out clean. The muffins should be golden. Let the muffins cool for 5 minutes before moving them to a cooling rack.

For the vanilla glaze: In a small bowl, whisk together the sugar, milk and vanilla until smooth and runny.

Generously drizzle the glaze over the muffins and allow it to set.

These are delicious warm, with a cup of coffee. Store leftovers in an airtight container at room temperature for up to 3 days.