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Cinnamon Stuffed Muffins

Featured in Sweet treats that make you happy.

These moist muffins bring coffee cake vibes with a surprise cinnamon filling and buttery streusel topping. Sour cream keeps the crumb soft, while vanilla and nutmeg amplify the cozy spices. A glaze drizzle adds just the right hit of sweetness, with every bite offering brown sugar warmth and cinnamon spice.
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Maria from tastyhush
Updated on Fri, 06 Jun 2025 18:12:28 GMT
Cinnamon Stuffed Muffins Pin it
Cinnamon Stuffed Muffins | tastyhush.com
Soft, cinnamon-loaded muffins with a crumbly, sweet topping. These treats hit the spot for breakfast, snacks, or whenever you need something a little special.

Ingredients

  • Pecans: 1/4 cup (28g), chopped up for that tasty crunch in the topping.
  • Rolled Oats: 1/4 cup (23g), gives the streusel a nice texture.
  • All-Purpose Flour: 1/2 cup (60g), keeps the topping together.
  • Cinnamon: 1/2 tsp (optional), bumps up the cozy spice vibe in the topping.
  • Butter: 3 tbsp (42g), softened so the topping holds.
  • Brown Sugar: 1/3 cup (71g), packed in for streusel sweetness.
  • Cinnamon Filling Mix: 1/2 cup (78g), make this up with water for the gooey center.
  • Water: 3-4 tbsp (43g-57g), just enough to mix the filling.
  • Butter: 8 tbsp (113g), melted—this brings loads of flavor to the batter.
  • Milk: 3/4 cup (170g), warm it up for the base of the muffins.
  • Eggs: 2 large ones, to keep your muffin mix together.
  • All-Purpose Flour: 1 3/4 cups (210g), forms the muffin's structure.
  • Rolled Oats: 1/2 cup (45g), adds a bit of hearty texture to the muffins themselves.
  • Cornstarch: 2 tbsp (14g), optional—makes things extra soft.
  • Granulated Sugar: 3/4 cup (149g), brings sweetness to the muffin base.
  • Baking Powder: 1 tbsp, helps the muffins puff up in the oven.
  • Table Salt: 1/2 tsp, balances everything out.
  • Nutmeg: 1/4 tsp, tiny bit of warm spice in the batter.
  • Cinnamon or Butterscotch Chips (Optional): 1/2 cup (85g), for little hits of sweet in every bite.
  • Confectioners' Sugar: 2/3 cup (74g), for glazing at the end.
  • Milk: 1 tbsp (14g), makes the glaze pourable.

Instructions

Step 11:
Once they're done, cool the muffins in their pan for around 5 minutes. Then move them to a wire rack so they cool off all the way.
Step 10:
Pop your muffin tray in the oven and bake 20-25 minutes. You're good when the tops are brown and a toothpick comes out clean.
Step 9:
Heap on your streusel mix over each muffin. Give it a little press so it sticks.
Step 8:
Spoon about 2 teaspoons of cinnamon filling into each cup, then spread the leftover batter on top.
Step 7:
Scoop half your batter into all the muffin cups so they're halfway full.
Step 6:
Pour the wet ingredients into the dry mix and stir—stop when the batter just comes together. Don’t overdo it.
Step 5:
In another bowl, whisk together all-purpose flour, oats, (cornstarch if you want), granulated sugar, baking powder, salt, nutmeg, and your choice of chips.
Step 4:
Now, mix up the melted butter, warm milk, and eggs in a bowl (or even a big measuring cup works).
Step 3:
Mix together the Cinnamon Filling Mix and water to get a thick, pudding-like center. If you're making your own, let the mix chill for 15 minutes so it thickens up.
Step 2:
Stir up pecans, oats, flour, cinnamon (if you want), butter, and brown sugar for the topping. Stop when it gets crumbly and set it aside for now.
Step 1:
Heat your oven to 400°F. Line your muffin tin with papers or lightly grease it so nothing sticks.

Serving and Storage Tips

  • These muffins taste the best soon after baking—try them warm with some glaze drizzled over the top.
  • Keep them in a sealed container on your counter for two days, or stash in the fridge for five if you need them to last longer.
  • Want to make them ahead? Freeze up to three months. Just zap a frozen muffin in the microwave for half a minute for that fresh-baked feel.

Helpful Notes

  • No Cinnamon Filling Mix? Mix a little brown sugar, cinnamon, and either water or melted butter to hack your own filling paste.
  • If you want a healthier spin, swap half the flour for whole wheat flour instead.

Tips from Well-Known Chefs

  • Chef Alton Brown says let your muffins cool at least 10 minutes before adding the glaze, so it doesn't melt right in and disappear.
  • Ina Garten likes using eggs and milk straight from room temperature to help the batter blend together quick and smooth.
  • Martha Stewart mixes both pecans and walnuts into her streusel for even more crunch.

Why You'll Love This

  • They’re super soft and moist, stuffed with a cinnamon center, and topped with crunchy crumb goodness.
  • That crumbly topping has the perfect crunch, and the sweet glaze keeps each bite extra tasty.
  • You really don’t have to be a pro baker—anyone can make 'em, and they're awesome for breakfast or with your coffee.

Variations

  • If you’re feeling wild, throw in some raisins or chocolate chips for a whole new flavor.
  • Skip the nuts and swap in more oats if you need to keep things nut-free.
  • Go for a twist by using butterscotch or cinnamon chips instead of chocolate.

Cinnamon Stuffed Muffins

Fluffy muffins baked with a warm cinnamon filling, crowned with a buttery, crunchy streusel layer. Perfectly sweet and ideal for any time!

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
By: Maria

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 muffins

Dietary: Vegetarian

Ingredients

01 1/4 cup (23g) quick or old-fashioned rolled oats.
02 1/2 cup (60g) standard all-purpose flour.
03 3 tablespoons (42g) softened butter.
04 1/4 cup (28g) chopped pecans.
05 1/3 cup (71g) dark or light brown sugar, packed down.
06 1/2 teaspoon cinnamon (optional).
07 3-4 tablespoons (43g-57g) water as needed.
08 1/2 cup (78g) Baker's Cinnamon Filling Mix.
09 8 tablespoons (113g) melted unsalted butter.
10 3/4 cup (170g) warm milk.
11 2 eggs, large size.
12 1 3/4 cups (210g) all-purpose flour.
13 2 tablespoons (14g) cornstarch (optional).
14 1/2 cup (45g) rolled oats.
15 3/4 cup (149g) white granulated sugar.
16 1/2 teaspoon nutmeg.
17 1 tablespoon baking powder.
18 1/2 teaspoon regular table salt.
19 1/2 cup (85g) cinnamon or butterscotch chips (optional).
20 Pinch of table salt.
21 2/3 cup (74g) powdered sugar.
22 1 tablespoon (14g) milk.

Instructions

Step 01

Set your oven to 400°F and either grease the cups of a standard muffin pan or place liners in them.

Step 02

For the topping, stir everything together in a small bowl until crumbly, then set aside.

Step 03

To make the filling, mix Baker's Cinnamon Filling with water in a separate small bowl until smooth, like soft pudding. Wait 15 minutes if using a replacement.

Step 04

Whisk your eggs, milk, and melted butter together in a large mixing bowl.

Step 05

Use another bowl to whisk the dry mix—don’t forget the chips if you’re using them!

Step 06

Fold the wet mix into the bowl of dry ingredients just enough to blend everything together.

Step 07

Spoon about half the batter evenly into the muffin cups.

Step 08

Drop 2 teaspoons of filling onto the center of each partially filled muffin, then cover with what remains of the batter.

Step 09

Scatter the topping over the batter in each cup, pressing slightly to make it stick.

Step 10

Bake muffins for around 20-25 minutes, or until their tops are deep golden.

Step 11

Let the muffins rest for five minutes after taking them out and then switch them to a cooling rack.

Step 12

Combine the glaze ingredients until smooth, then drizzle over muffins once they’ve cooled.

Notes

  1. Store muffins sealed at room temperature for 1-2 days, refrigerate for several days, or freeze if needed for longer.

Tools You'll Need

  • Oven.
  • Standard muffin tray.
  • Paper muffin liners.
  • Mixing bowls of various sizes.
  • A whisk.
  • Cooling rack.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 250
  • Total Fat: 12 g
  • Total Carbohydrate: 35 g
  • Protein: 4 g