Simply Sinful Cinnamon Muffins

Hi! I figured I should start my new blog off with a bang. These Cinnamon Muffins are pretty amazing. I'm basically obsessed with streusel, so that was what I was hoping would be the best part of the muffins, and I wasn't disappointed! The muffins themselves aren't too moist or too dry, the cinnamon swirl adds a burst of flavor, and the topping is incredibly yummy - so these muffins really are perfect! The only thing I would do differently is add more white chocolate chips, because they also gave a really good flavor to the muffin.

---> Click that button right there ---->

Simply Sinful Cinnamon Muffins
Slightly adapted from King Arthur Flour
1/3 cup brown sugar, packed
1/4 cup diced pecans
1/4 cup rolled oats
1/2 cup All-Purpose Flour
3 tablespoons soft butter

1/2 cup Baker's Cinnamon Filling mix*
3 to 4 tablespoons water
*Or substitute 3 tablespoons butter, 1/2 cup brown sugar, and 1 1/2 tablespoons ground cinnamon for the Baker's Cinnamon Filling mix and water.

1/2 cup butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups Unbleached All-Purpose Flour (I swapped about 1/4 cup with Whole Wheat Flour)
1/2 cup rolled oats
2 tablespoons Signature Secrets(r) Culinary Thickener or cornstarch
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (I left this out because I'm not a fan of nutmeg and added cinnamon instead)
1/2 cup cinnamon chips or butterscotch chips or white chocolate chips (I only used about 1/4 cup of butterscotch and white chocolate chips, but I wish I'd added more!)
Optional: a confectioner's sugar and water glaze (I used Betty Crocker's ready-made)

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, OR mix the butter, brown sugar, and cinnamon together. 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, including the chips. 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 (15 to 20 minutes for cupcake tins), 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. Yield: 12 muffins, or 16 cupcake-size muffins.

(Can I just say that taking pictures outside on a sunny day is just about the most amazing thing ever? I'm officially converted.)

Enjoy!!!!!! :)


Kathi-Ann said...

These look delicious. I am going to have to give them a try. Also, I love taking pictures outside, and yours were amazing.

Post a Comment