Sinful Cinnamon Muffins

Yet another pinterest recipe.  These are from King Arthur Flour and they have not steered me wrong yet.  I mean look at these.  And read the recipe.  Seriously, streusel, cinnamon chips, butter, cinnamon-- how could these not be amazing!?  They are, I assure you. 

But, time to fess up.  I knew looking at these ingredients, and as I filled my 12 count muffin tin, that these were going to overflow.  But I did not listen to my instincts, and instead was too trusting and believed that these made 12 muffins as the recipe stated.  I was WRONG, people!  My muffins overflowed and some stuck in the pan, resulting in them losing their beautiful tops.  It was so sad.  But before you start getting into fits of hysterics over it, please know that not one single one of these little beauties went to waste.  We picked up the broken pieces and rebuilt!  Well, maybe not, but we devoured, which has to count for something.

Anyway, you can see the pillage and feel better about yourself at least.  And then make these and not make my mistake, and then feel even better about yourself.  Oh, and then you will eat one of these and that will make you feel even better.  So, for the sake of your self-esteem, make these.

SINFUL CINNAMON MUFFINS

slightly adapted from: kingarthurflour

Topping:

• 1/3 cup packed brown sugar, packed
• 1/4 cup chopped pecans
• 1/4 cup rolled oats
• 1/2 cup King Arthur Unbleached All-Purpose Flour
• 3 tablespoons soft butter

Filling:

• 3 TBSP butter
• 1/2 cup brown sugar
• 1 1/2 TBSP ground cinnamon
• 2-3 TBSP water

Batter:

• 1/2 cup (1 stick) butter, melted
• 3/4 cup milk
• 2 large eggs
• 1 3/4 cups unbleached All-Purpose Flour
• 1 tsp vanilla
• 1/2 cup rolled oats
• 2 TBSP 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(s) with cupcake papers, or grease lightly.  Prepare the topping by mixing the ingredients together until crumbly. Set aside.  

Prepare the filling by mixing the ingredients 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, vanilla, 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, 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.  

FOR THE GLAZE:  Mix 1/2 cup powdered sugar with tsp milk. Mix and add more sugar or milk until it ribbons, but still thick.  Drizzle over muffins after they are just warm or cool.   

Yield: 13-15 muffins.  OR 12 muffins and 6-12 mini muffins