Stuffed Cinnamon Streusel Muffins: A Sweet, Spiced Delight

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.

• 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.

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.

• 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.

• 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.

• 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.

• 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.

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