These Stuffed Cinnamon Streusel Muffins are a delightful treat for any time of day. The soft, tender muffins are filled with a rich cinnamon center, and topped with a buttery, crumbly streusel. Whether you enjoy them fresh out of the oven with a cup of coffee or as a sweet snack later in the day, these muffins are sure to satisfy. The combination of cinnamon, brown sugar, and oats gives the topping a delicious crunch that complements the soft muffin beneath. A drizzle of glaze adds the perfect finishing touch for a truly indulgent experience.
These Stuffed Cinnamon Streusel Muffins are the perfect combination of soft, spiced muffins and a crunchy streusel topping, making them a delightful treat for breakfast or any time of the day.
INGREDIENTS
- Pecans: 1/4 cup (28g), diced for extra crunch in the streusel topping.
- Rolled Oats: 1/4 cup (23g), adding texture to the streusel topping.
- All-Purpose Flour: 1/2 cup (60g), to hold the streusel topping together.
- Cinnamon: 1/2 teaspoon (optional), for an extra boost of warm spice in the streusel.
- Butter: 3 tablespoons (42g), softened to bind the streusel topping.
- Brown Sugar: 1/3 cup (71g), packed, to add sweetness to the streusel.
- Cinnamon Filling Mix: 1/2 cup (78g), mixed with water to create the delicious cinnamon filling.
- Water: 3-4 tablespoons (43g-57g), to mix with the cinnamon filling mix.
- Butter: 8 tablespoons (113g), melted to create a rich batter.
- Milk: 3/4 cup (170g), lukewarm for the batter base.
- Eggs: 2 large, to bind the batter.
- All-Purpose Flour: 1 3/4 cups (210g), for the muffin batter.
- Rolled Oats: 1/2 cup (45g), for added texture in the muffins.
- Cornstarch: 2 tablespoons (14g), optional for extra tenderness.
- Granulated Sugar: 3/4 cup (149g), for sweetness in the batter.
- Baking Powder: 1 tablespoon, to help the muffins rise.
- Table Salt: 1/2 teaspoon, to balance the flavors.
- Nutmeg: 1/4 teaspoon, for warm spice in the batter.
- Cinnamon or Butterscotch Chips (Optional): 1/2 cup (85g), for a touch of sweetness in each bite.
- Confectioners' Sugar: 2/3 cup (74g), for the glaze.
- Milk: 1 tablespoon (14g), to create a pourable glaze.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 400°F and line a 12-cup muffin pan with cupcake liners or lightly grease the pan.
- Step 2:
- To make the topping, mix together the pecans, oats, flour, cinnamon (if using), butter, and brown sugar in a small bowl until crumbly. Set aside.
- Step 3:
- To make the filling, combine the Baker's Cinnamon Filling Mix with water to make a soft, pudding-like consistency. If using a substitute, mix the ingredients together and let sit for 15 minutes to thicken.
- Step 4:
- For the batter, whisk together the melted butter, lukewarm milk, and eggs in a bowl or large measuring cup.
- Step 5:
- In a separate bowl, whisk together the flour, oats, cornstarch (optional), granulated sugar, baking powder, salt, nutmeg, and chips (if using).
- Step 6:
- Pour the liquid mixture into the dry ingredients and stir until just combined. Do not overmix.
- Step 7:
- Divide half of the batter evenly among the muffin cups, filling them halfway.
- Step 8:
- Dollop 2 teaspoons of the cinnamon filling onto each muffin, then top with the remaining batter.
- Step 9:
- Generously sprinkle the topping over each muffin, pressing it down lightly.
- Step 10:
- Bake the muffins for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Step 11:
- Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serving and Storage Tips
- These muffins are best enjoyed fresh, while still warm, with a drizzle of glaze on top.
- Store leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- For longer storage, freeze the muffins for up to 3 months. Reheat in the microwave for 20-30 seconds to enjoy warm.
Helpful Notes
- If you don’t have Baker's Cinnamon Filling Mix, you can make a substitute using a mixture of brown sugar, cinnamon, and a little butter or water to form a paste.
- For a healthier option, substitute half of the all-purpose flour with whole wheat flour.
Tips from Well-Known Chefs
- Chef Martha Stewart recommends using a combination of pecans and walnuts in the topping for added texture.
- Ina Garten suggests using room temperature eggs and milk to help the batter mix smoothly and evenly.
- Chef Alton Brown advises letting the muffins cool for at least 10 minutes before glazing to prevent the glaze from melting into the muffins too quickly.
WHY YOU'LL LOVE THIS RECIPE
- These muffins are soft, moist, and packed with a delicious cinnamon filling that pairs perfectly with the crumbly streusel topping.
- The streusel adds a satisfying crunch, while the glaze brings sweetness and moisture to each bite.
- They’re easy to make and a great treat for breakfast, dessert, or an afternoon snack.
VARIATIONS
- Try adding chocolate chips or raisins to the batter for a different flavor profile.
- For a nut-free version, omit the pecans and use more oats in the topping.
- Substitute butterscotch or cinnamon chips for a twist on the classic muffin.