Recipe

Streusel Top Double Cinnamon Muffins Recipe

Add Step-by-Step Photos	Inmaculada / All my dishes 2 years, 2 months ago If you like cinnamon, this is your recipe. Very tender, moist sweet muffins with a cinnamon filling. You can add a glaze after cooled, but they are delicious with just the streusel topping. I adapted this recipe from King Arthur Flour. Prep:15m Cook:20m Servings:16	Inmaculada
	tender sweet spicy

filling and topping

In the oven

cooling

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Ingredients

For the topping:

1/4 cup brown sugar, packed

1/4 cup diced pecans

1/4 cup rolled oats

1/4 cup all-purpose flour

3 tablespoons soft butter

For the filling:

3 tablespoons butter

1/2 cup brown sugar

1 1/2 tablespoons ground cinnamon

3 to 4 tablespoons water

For the batter:

1/2 cup (1 stick) butter, melted

1/2 cup milk

3 large eggs

1 3/4 cups 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 or butterscotch chips

Directions

Preheat your oven to 400°F. Line 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. Set it aside.

To make the batter: In a large bowl, whisk together the melted butter, milk, and eggs. In a separate bowl, whisk together the dry ingredients. Add the dry mixture to the liquid, stirring just until combined.

Divide half the batter evenly among the muffin cups. Dollop 2 teaspoons cinnamon filling onto each muffin, then top with the remaining batter. Sprinkle with topping, pressing it in lightly.

Bake the muffins for 20 to 25 minutes, or until they're golden brown. Remove them from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.

Makes 12-14 muffins.

** Given amounts are enough to bake 16 muffins.

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