Ingredients

The following ingredients have 12 Servings
  • 1/3 cup brown sugar (packed)
  • 1/4 cup diced pecans (I subbed almonds)
  • 1/4 cup rolled oats
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons soft butter
  • 1/2 cup Baker's Cinnamon Filling mix*
  • 3 to 4 tablespoons water
  • 1/2 cup 1 stick butter, melted
  • 3/4 cup milk (room temperature)
  • 2 large eggs
  • 1 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup rolled oats
  • 2 tablespoons Signature Secrets (r Culinary Thickener or cornstarch)
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg (I subbed cinnamon)
  • 1/2 cup cinnamon chips or butterscotch chips

Instruction

  • Preheat your oven to 400°F. Line a 12-cup muffin pan with cupcake papers, or grease it lightly.
  • Prepare the topping by mixing the ingredients together until crumbly. Set aside.
  • Prepare the filling by mixing the Baker's Cinnamon Filling with enough water to make filling with a soft, pudding-like consistency. Set it aside.
  • To make the batter: In a large bowl, whisk together the melted butter, milk, and eggs. In a separate bowl, whisk together the dry ingredients, including the chips. Add the dry mixture to the liquid, stirring just until combined.
  • Divide half the batter evenly among the muffin cups. Dollop 2 teaspoons cinnamon filling onto each muffin, then top with the remaining batter. Sprinkle with topping, pressing it in lightly.
  • Bake the muffins for 20 to 25 minutes, or until they're golden brown. Remove them from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.