I got the sudden urge to bake this morning. A big fluffy cinnamon muffin sounded excellent. I went searching for recipes and came up with this one on the King Arthur flour website. This particular recipe takes a little longer to prep since it requires a topping and a filling but it was definitely worth it in the end.
These muffins did not get as puffy and dome shaped on top as I would have liked them to but that's ok, the taste definitely made up for it. It was a nice moist basic muffin with the perfect kick of cinnamon flavor. The oats and nuts definitely helped in making the muffin complete. I did leave out the cinnamon/butterscotch chips since I did not have any.
I delivered half of the muffins to my sister so I would not be forced to eat them all. I hope you enjoy them Cassi. Share the wealth, don't eat them all.
Simply Sinful Cinnamon Muffins
Source: King Arthur Flour
Yield: 12 muffins
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
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 (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
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.