Preheat oven to 425 degrees. Line a standard sized muffin pan with muffin liners or spray with cooking spray.

In a large mixing bowl, combine all the muffin ingredients. Stir by hand until the ingredients are just blended.

Cover the bowl with plastic wrap. Let the batter rest at room temperature for 30-60 minutes. Alternately, the batter can be refrigerated for up to 24 hours.

While the batter is resting, make the glaze. In a small saucepan over medium heat, combine glaze ingredients. Bring to a boil and cook, stirring occasionally, or until sugar dissolves. Remove from heat and cool.

Fill muffin liners a little more than ¾ full. I like to use a large cookie scoop to do this.

Bake for 6 minutes at 425 degrees F. Turn the oven to 360 degrees F. Continue baking the muffins for an additional 10 to 14 minutes or until a toothpick comes out clean.

Remove from oven and cool for 10 minutes. Remove the muffins from the pan and cool on a cooling rack.

Use a spoon and drizzle the glaze over muffins.

Let glaze harden before serving.

Store covered at room temperature for up to 2 days.