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Not your ordinary muffin, these muffins are sinfully delicious with a luscious, moist, rich cinnamon filling then crowned with a streusel topping and a sweet glaze. These would be a wonderful way to start your Easter morning.
This Simply Sinful Cinnamon Muffin recipe is one of many great recipes on the King Arthur Flour website. I’ve posted before how much I love the King Arthur Flour Fudge Brownies and their Double-Dutch Dark Cocoa. So when King Arthur invited me to partner with them, I chose to bake this cinnamon muffin recipe because I’ve been wanting to try their Baker’s Cinnamon Filling mix.
In addition to the Baker’s Cinnamon Filling, King Arthur Flour also sent me a coupon for a free bag of flour at the supermarket and a cookie scoop. If you’re not using a large cookie scoop to portion out your muffins, you really need to get one and give it a try. A scoop makes it so much easier.
This recipe make huge, pretty, almost overflowing muffins. I even put a tray underneath the muffin pan just in case they did overflow. Unlike other cinnamon fillings, this filling stays thick and moist. I only used a portion of the bag they sent me, so I’m looking forward to using it in some cinnamon rolls in the near future.
I thought the topping needed to be sweeter, but my daughter said, “No they’re perfect. I wouldn’t change a thing.” If you’d like to bake these perfect muffins at home, King Arthur Flour has also offered to giveaway a cookie scoop, a bag of Baker’s Cinnamon Filling, and a coupon for a free bag of flour at the supermarket to one lucky Barbara Bakes’ reader. Details on how you can enter the giveaway are at the bottom of the post.
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Simply Sinful Cinnamon Muffins
Ingredients
Topping
- ⅓ cup brown sugar packed
- ¼ cup diced pecans I subbed almonds
- ¼ cup rolled oats
- ½ cup King Arthur Unbleached All-Purpose Flour
- 3 tablespoons soft butter
Filling
- ½ cup Baker’s Cinnamon Filling mix*
- 3 to 4 tablespoons water
Batter
- ½ cup 1 stick butter, melted
- ¾ cup milk room temperature
- 2 large eggs
- 1 ¾ cups King Arthur Unbleached All-Purpose Flour
- ½ cup rolled oats
- 2 tablespoons Signature Secrets r Culinary Thickener or cornstarch
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg I subbed cinnamon
- ½ cup cinnamon chips or butterscotch chips
Instructions
- 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.
Notes
The giveaway is now closed.
Disclosure: I was sent a free cookie scoop, a bag of Baker’s Cinnamon Filling, and a coupon for a free bag of flour at the supermarket, but all opinions expressed are always my own.
Cynthia C
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Cynthia C
I’d love to try this recipe.
Kitchen Belleicious
this would be perfect for our family. My boys love their cinnamon rolls and we all know that muffins are way easier to make in a quick fix. Love this. King Arthur always rocks!
Amanda
And I follow you on Pinterest – mandycandy7118
Amanda
I follow you on Twitter @mandycandy7118
Amanda
Those muffins look delicious!
Leanne Gossett
Wow these look amazing. I know what I am making for my next book study group.
Angie@Angie's Recipes
That thick layer of streusel is just irresistible!
Coleens Recipes
What a PERFECT Easter morning muffin!!!
Margot C
I subscribe to Barbara Bakes too
Margot C
I follow Barbara Bakes on Pinterest
Margot C
I follow @BarbaraBakes on Twitter as @AnnaZed
Margot C
Oh my, that looks marvelous; you are an artist with those icing drips too, I tell ya’!
Maureen | Orgasmic Chef
I can see myself eating one of these and dropping to my knees saying, “Bless me father for I have SINNED!”
No blasphemy intended, I was deadly serious 🙂
Barbara Schieving
You crack me up! Thanks for the chuckle this morning.
Elaine
I now follow Barbara Bakes on Pinterest as well as already subscribing to the emails.
Elaine
These sound absolutely delicious-and I love King Arthur Flour products and theirs is the only flour I use!
Sarah Norsworthy
would love to make these for Easter–great idea!
Sarah Norsworthy
Following you now on Pinterest–thanks for all the wonderful recipes!
Debbie Bray
I subscribe to your emails
Debbie Bray
I follow you on Pinterest