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.
