King Arthur Flour calls them Simply Sinful Cinnamon Muffins…I call them The Best Cinnamon Streusel Muffins You’ll Ever Make!
Either way you slice it…these are the BEST muffins ever! There’s cinnamon chips in the dough, a cinnamon filling explosion in the middle, and more cinnamon in the crunchy streusel topping. There’s loads of oatmeal in the for texture and crunch. They are DELICIOUS!
The filling in the center reminds me of those little red cinnamon hearts you see around Valentine’s Day. If you would like to purchase the King Arthur Flour Cinnamon Filling for this recipe, or cinnamon rolls, click here. And the addition of KAF Cinnamon Chips puts them over the top in cinnamony deliciousness.
Delicious! Delicious! King Arthur Flour has done it again!
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- 1/4 cup diced pecans
- 1/4 cup rolled oats
- 1/2 cup King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon cinnamon, optional; for added cinnamon flavor
- 3 tablespoons soft butter
- 1/3 cup brown sugar
- 1/2 cup Baker’s Cinnamon Filling mix*
- 3 to 4 tablespoons water
- *Or substitute 3 tablespoons melted butter, 1/2 cup brown sugar, and 1 1/2 tablespoons ground cinnamon for the Baker’s Cinnamon Filling mix and water.
- 1/2 cup (8 tablespoons) butter, melted
- 3/4 cup lukewarm milk
- 2 large eggs
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup rolled oats
- 2 tablespoons cornstarch
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup cinnamon chips
- 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. If you’re using the substitute, simply mix together all of the ingredients. Set aside.
- To make the batter: In a bowl or measuring cup, whisk together the melted butter, milk, and eggs.
- In a separate bowl, whisk together the dry ingredients, including the chips.
- Add the liquid mixture to the dry ingredients, stirring just until combined.
- Divide half the batter evenly among the muffin cups; a tablespoon cookie scoop, generously filled, works well here.
- Dollop 2 teaspoons cinnamon filling onto each muffin; a teaspoon cookie scoop, filled level, works well here.
- Top with the remaining batter.
- Sprinkle generously with the topping, pressing it in lightly.
- Bake the muffins for 20 to 25 minutes, or until they’re golden brown.
- Remove the muffins from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.
- Yield: 12 muffins.