Simply Sinful Cinnamon Muffins

I made these muffins because I wanted something for breakfast for dinner but I probably wouldn't usually eat these muffins for breakfast. They were really yummy and probably too sweet for breakfast.

Source: kingarthurflour.com via Tiffany on Pinterest

There's their version of it. Here's mine.

Mine totally look like theirs!!! Well, one little oops that made them not as pretty. I stuffed them too full. The cinnamon part of the muffin bubbled out a little and actually burned on the muffin pan. That was fun to clean up! Next time (and I believe I'd make these again) I'll make sure to put the cinnamon filling closer to the bottom.

Here's the recipe:

Simply Sinful Cinnamon Muffins

Topping
1/3 cup brown sugar, packed
1/4 cup diced pecans (I didn't have any so I didn't put any in)
1/4 cup rolled oats
1/2 cup King Arthur Unbleached All-Purpose Flour
3 tablespoons soft butter

Filling
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
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 (I didn't have any)

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. 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, 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.