Cinnamon Streusel Muffins (Print Version)
# Ingredients:
01 -
3/4 cup (149g) white sugar.
02 -
1/4 cup (28g) pecans, chopped up.
03 -
1/2 teaspoon ground cinnamon, optional.
04 -
1 tablespoon baking powder.
05 -
2 tablespoons (14g) cornstarch, optional.
06 -
1 3/4 cups (210g) regular white flour.
07 -
2 large eggs.
08 -
3-4 tablespoons (43g-57g) water.
09 -
3/4 cup (170g) warm milk.
10 -
8 tablespoons (113g) melted unsalted butter.
11 -
3 tablespoons (42g) softened butter.
12 -
1/2 cup (78g) Baker's Cinnamon Filling Mix.
13 -
1/3 cup (71g) packed brown sugar, light or dark.
14 -
1/2 cup (85g) cinnamon or butterscotch chips (optional).
15 -
1/4 cup (23g) oats (old-fashioned or quick-cooking).
16 -
1/2 cup (60g) all-purpose flour.
17 -
1/4 teaspoon nutmeg.
18 -
1/2 teaspoon table salt.
19 -
2/3 cup (74g) confectioners' sugar.
20 -
Pinch of table salt, just a little.
21 -
1 tablespoon (14g) milk.
22 -
1/2 cup (45g) rolled oats.
# Instructions:
01 -
Turn your oven on to 400°F. Grease a muffin pan lightly or line it with cupcake papers.
02 -
In a small bowl, mix the topping ingredients together till they're crumbly. Set the mix close by.
03 -
In another small dish, stir the Baker's Cinnamon Filling with water. Aim for a soft, creamy texture like pudding. If you used a replacement, let it sit for 15 minutes.
04 -
In a big bowl, whisk together the eggs, melted butter, and milk.
05 -
Mix the dry ingredients in another bowl. Toss in the optional chips if you're using them.
06 -
Pour the wet mix into the dry mix. Stir it all together gently till just combined.
07 -
Spoon half the batter evenly into all the muffin tin cups.
08 -
Add a couple teaspoons of filling on top of the batter in each cup. Then cover it with the rest of the batter.
09 -
Sprinkle the crumbly topping over each muffin and press it down lightly so it sticks.
10 -
Pop the muffins into the oven. Bake till they're golden, about 20 to 25 minutes.
11 -
Take the muffins out of the oven. Let them cool in the tin for five minutes, then transfer them to a rack to finish cooling.
12 -
In a small bowl, stir the glaze ingredients until smooth. Drizzle it over the muffins when they've cooled.
# Notes:
01 -
These muffins last a day or two at room temperature in a sealed container. Put them in the fridge to keep for a week or freeze them for even longer.