Simply Sinful Cinnamon Muffins

We went to church last night which I love because I have Sunday morning to relax and even have the opportunity to do some baking.  I had printed this recipe off the King Arthur's website about a week ago and put it in my pile of "want to trys".  Well, today was the day.  I must say...these are yummy!!!  The only issue that I had with the recipe is that the muffin pan was extremely full and started to overflow slightly.  But, I put a cookie sheet under them and that solved the problem.  One of my kids declared these the "best muffin ever!"....so, they must be good!

Topping
1/3 cup brown sugar, packed
1/4 cup diced pecans
1/4 cup rolled oats
1/2 cup All-Purpose Flour
3 tablespoons soft butter

Filling
1/2 cup brown sugar

1 1/2 tablespoons ground cinnamon

3 tablespoons butter
3 to 4 tablespoons water

Batter
1 stick unsalted butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups All-Purpose Flour
1/2 cup rolled oats
2 tablespoons cornstarch
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup butterscotch chips
 

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 with enough water to make filling with a soft, pudding-like consistency. I used 3 Tablespoons, but I might do a little less water the next time I made these.  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.

 

Before I pressed down lightly on the topping batter, they looked like this...
 

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.

I mixed up a little powdered sugar and milk to make a simple glaze and drizzled it on top of the muffins for the end result...

Here is the recipe link if you are interested in printing it from King Arthur's site:

http://www.kingarthurflour.com/recipes/simply-sinful-cinnamon-muffins-recipe