Monkey Bread Muffins... quite possibly the best thing I've ever eaten!

These muffins are quite possibly the best thing I've ever eaten!... Did I really just say that?  Yes, I did!  These are without a doubt a-maz-ing!  I need a moment to pause life and take in everything this muffin has to offer while I pull apart one of it's delicate, tender, fluffy, buttery, crystallized sugar and cinnamon coated pieces and gently bite into it.  =)
I created these muffins because sadly I don't even own a bundt pan.  I know many monkey bread recipes use store-bought biscuit dough but I wanted these to be from scratch, isn't everything that much better when it's made from scratch?  For the dough base I started a very similar dough to the one I used for my 15 Minute Donuts from Scratch.
I won't lie, when I first pulled these out of the oven the presentation wasn't what I was looking for.  For me presentation is an important part of good food, so I thought, hmm what can I do to make them pretty?  Ah, yes indeed, glaze.  It adds a delicate touch to these delightful muffins.  Enjoy, try not to eat the whole pan at once =).
PS don't wash your muffin pan until you've eaten all those delicious cinnamon sugar chips off of it, yum!

Monkey Bread Muffins
Yields 12 muffins


Ingredients:
2 cups + 2 Tbsp all-purpose flour
3 Tbsp granulated sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 cup buttermilk
1/3 cup milk
1/3 cup unsalted butter. melted
1/2 cup granulated sugar
6 Tbsp unsalted butter, melted
3/4 cup firmly packed light-brown sugar
2 tsp ground cinnamon


Glaze:
1/2 cup powdered sugar
1 Tbsp milk


Directions:
Preheat oven to 350 degrees.  Butter a muffin tin, set aside.  In a large mixing bowl whisk together flour, 3 Tbsp granulated sugar, baking powder and salt.  Pour buttermilk, 1/3 cup milk and melted butter into flour mixture.  Stir with a fork or clean hands just until mixture comes together (don't overmix, key to fluffy muffins).  
Pour 1/2 cup granulated sugar into a medium container that has a lid to cover.  Scoop dough out 1 even teaspoon at a time and drop into container in an even layer, working in batches (I fit 18 dough balls in at a time).  Then cover container with a lid and shake to coat.  Drop 6 sugar coated dough balls into each muffin cup.  Repeat this process until all muffin cups are filled.
Whisk together 6 Tbsp melted butter, brown sugar and cinnamon until well combine.  Pour about 1 scant Tbsp brown sugar mixture evenly over each muffin.  Place muffin tin on a cookie sheet and Bake 18-19 minutes until golden.  Allow to cool 5 minutes in muffin tin before removing muffins (I lifted mine out with a fork).
In a mixing bowl whisk together powdered sugar and 1 Tbsp milk until well blended.  Pour mixture into a piping bag or ziploc bag, snip a small tip off the end of the bag and drizzle glaze over each muffin.