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Simply Sinful Cinnamon Muffins

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Muffins
Servings: 12 muffins
Author: Barbara Schieving



  • 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


  • ½ cup Baker's Cinnamon Filling mix*
  • 3 to 4 tablespoons water


  • 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


  • 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.


*Or substitute 3 tablespoons butter, ½ cup brown sugar, and 1 ½ tablespoons ground cinnamon for the Baker's Cinnamon Filling mix and water.