SIMPLY SINFUL CINNAMON MUFFINS

 

  • Cooking Time: 20-25
  • Servings: 12 pieces
  • Preparation Time:

Ingredients

  • Topping Ingredients
  • 1/3 cup brown sugar, packed
  • 1/4 cup diced pecans
  • 1/4 cup rolled oats
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons soft butter
  • Filling Ingredients
  • 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.
  • Batter Ingredients
  • 1/2 cup (1 stick) butter, melted
  • 3/4 cup milk
  • 2 large eggs
  • 1 3/4 cups King Arthur Unbleached All-Purpose 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
  • 1/2 cup cinnamon chips or butterscotch chips

Directions

  • 1. Preheat your oven to 400°F. Line a 12-cup muffin pan with cupcake papers, or grease it lightly.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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.

Notes

Categories: Muffin 

Author Credit: King Arthur Flour

Website Credit: http://amberskitchen.blogspot.com/2008/10/sinful-cinnamon-muffins.html

© 2006-2014 BakeSpace, Inc. All Rights Reserved