Cinnamon Stuffed Muffins (Print Version)
# 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:
01 -
Set your oven to 400°F and either grease the cups of a standard muffin pan or place liners in them.
02 -
For the topping, stir everything together in a small bowl until crumbly, then set aside.
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.
04 -
Whisk your eggs, milk, and melted butter together in a large mixing bowl.
05 -
Use another bowl to whisk the dry mix—don’t forget the chips if you’re using them!
06 -
Fold the wet mix into the bowl of dry ingredients just enough to blend everything together.
07 -
Spoon about half the batter evenly into the muffin cups.
08 -
Drop 2 teaspoons of filling onto the center of each partially filled muffin, then cover with what remains of the batter.
09 -
Scatter the topping over the batter in each cup, pressing slightly to make it stick.
10 -
Bake muffins for around 20-25 minutes, or until their tops are deep golden.
11 -
Let the muffins rest for five minutes after taking them out and then switch them to a cooling rack.
12 -
Combine the glaze ingredients until smooth, then drizzle over muffins once they’ve cooled.
# Notes:
01 -
Store muffins sealed at room temperature for 1-2 days, refrigerate for several days, or freeze if needed for longer.