Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 large (2 3/4x1 1/4-inch) muffin cups. In small bowl, mix Topping ingredients; set aside.
Step
2
In large bowl, beat cake mix, 1/4 cup brown sugar, 3/4 cup milk, softened butter, eggs and 1 1/2 teaspoons cinnamon with electric mixer on medium speed, until blended. Divide batter evenly among muffin cups. Sprinkle brown sugar mixture evenly over batter in cups, about 1/2 teaspoon each.
Step
3
Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling rack. Cool 30 minutes.
Step
4
In small bowl, beat powdered sugar and 1 tablespoon of the milk with spoon, until well blended. Continue adding milk 1/2 teaspoon at a time until desired glaze consistency. Drizzle over muffins. Store loosely covered at room temperature.
Make sure brown sugar has no lumps, and to evenly sprinkle topping mixture over batter in cups, to avoid too much in one spot.
An ice cream scoop is a good tool to use for filling the muffin cups with batter.
To soften butter, cut into small pieces and leave at room temperature. A faster method is to microwave the butter in 5-second increments, turning the butter frequently, so butter is softened but not melted.
