Ingredients
Scale
- Topping
- 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
- Filling
- 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.
- Batter
- 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
Instructions
- 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.