Stuffed Cinnamon Streusel Muffins (Print Version)
# Ingredients:
01 -
1/4 cup (28g) pecans, diced.
02 -
1/4 cup (23g) rolled oats, old-fashioned or quick-cooking.
03 -
1/2 cup (60g) all-purpose flour.
04 -
1/2 teaspoon cinnamon, optional.
05 -
3 tablespoons (42g) butter, softened.
06 -
1/3 cup (71g) packed light or dark brown sugar.
07 -
1/2 cup (78g) Baker's Cinnamon Filling Mix.
08 -
3-4 tablespoons (43g-57g) water.
09 -
8 tablespoons (113g) unsalted butter, melted.
10 -
3/4 cup (170g) lukewarm milk.
11 -
2 large eggs.
12 -
1 3/4 cups (210g) all-purpose flour.
13 -
1/2 cup (45g) rolled oats.
14 -
2 tablespoons (14g) cornstarch, optional.
15 -
3/4 cup (149g) granulated sugar.
16 -
1 tablespoon baking powder.
17 -
1/2 teaspoon table salt.
18 -
1/4 teaspoon nutmeg.
19 -
1/2 cup (85g) cinnamon or butterscotch chips (optional).
20 -
2/3 cup (74g) confectioners' sugar.
21 -
Pinch of table salt.
22 -
1 tablespoon (14g) milk.
# Instructions:
01 -
Preheat oven to 400°F. Line a 12-cup muffin pan with cupcake liners or lightly grease the pan.
02 -
For the topping: In a small bowl, mix together the ingredients until crumbly. Set aside.
03 -
For the filling: In another small bowl, mix together the Baker's Cinnamon Filling with water until it reaches a soft, pudding-like consistency. Let it sit for 15 minutes if using a substitute.
04 -
For the batter: In a large bowl, whisk together melted butter, milk, and eggs.
05 -
In a separate bowl, whisk together the dry ingredients, including the chips.
06 -
Add the wet ingredients to the dry ingredients and stir until just combined.
07 -
Divide half of the batter among the muffin cups.
08 -
Dollop 2 teaspoons of the filling onto each muffin and top with the remaining batter.
09 -
Sprinkle the topping over the muffins, pressing it lightly into the batter.
10 -
Bake for 20-25 minutes or until the muffins are golden brown.
11 -
Remove the muffins from the oven and cool for 5 minutes before transferring them to a wire rack.
12 -
For the glaze: Mix together the glaze ingredients until smooth and drizzle over the cooled muffins.
# Notes:
01 -
These muffins can be stored in an airtight container at room temperature for 1-2 days, in the fridge for several days, or frozen for longer storage.