Cinnamon Stuffed Muffins (Print Version)
# Ingredients:
01 -
1/2 cup (60g) all-purpose flour.
02 -
1/4 cup (28g) pecans, chopped up.
03 -
1/4 cup (23g) oats, quick-cooking or old-fashioned.
04 -
1/3 cup (71g) packed dark or light brown sugar.
05 -
3 tablespoons (42g) softened butter.
06 -
1/2 teaspoon cinnamon (optional).
07 -
8 tablespoons (113g) melted unsalted butter.
08 -
3/4 cup (170g) milk, lukewarm.
09 -
2 large eggs.
10 -
1 3/4 cups (210g) all-purpose flour.
11 -
1/2 cup (45g) oats, rolled.
12 -
3/4 cup (149g) sugar, granulated.
13 -
2 tablespoons (14g) cornstarch (optional).
14 -
1 tablespoon baking powder.
15 -
1/2 teaspoon salt, table variety.
16 -
1/4 teaspoon nutmeg.
17 -
1/2 cup (85g) cinnamon or butterscotch chips (your choice, optional).
18 -
2/3 cup (74g) powdered sugar.
19 -
Pinch of table salt.
20 -
1 tablespoon (14g) milk.
21 -
3-4 tablespoons (43g-57g) water.
22 -
1/2 cup (78g) Baker's Cinnamon Filling Mix.
# Instructions:
01 -
Turn your oven on to 400°F and get a 12-cup muffin tin ready. Either grease it lightly or pop in some paper liners.
02 -
Grab a small bowl and stir together the topping ingredients until crumbly. Set this aside for now.
03 -
In another small dish, mix the Baker's Cinnamon Filling Mix with water until it's pudding-thick. If using a substitute, let it sit for about 15 minutes.
04 -
Take a big bowl and whisk your melted butter, milk, and eggs together until combined.
05 -
In another bowl, mix all the dry ingredients, chips included, until evenly combined.
06 -
Pour the liquid mixture into the dry ingredients and give it a gentle stir. Don't overmix.
07 -
Spoon half the batter into the muffin cups, spreading it out evenly.
08 -
Add 2 teaspoons of filling onto each muffin, then spoon the remaining batter over the top.
09 -
Sprinkle the prepared topping on each muffin and gently press it into place.
10 -
Place the muffins in the oven and bake them for about 20-25 minutes, or until they're golden and smell amazing.
11 -
Let the muffins cool in the pan for 5 minutes, then move them to a cooling rack.
12 -
To make the glaze, stir the ingredients together until smooth, then drizzle it over the cooled muffins.
# Notes:
01 -
You can keep these muffins fresh in an airtight container for 1-2 days at room temp, a few days in the fridge, or freeze them for longer.