Are you ready for a whole new level of indulgence? We are into Week 2 of our Holiday Muffin series and have the ultimate cinnamon lovers’ delight.
Let me deconstruct the layers of this delicious muffin for you – the muffin is light and filled with oats and white chocolate chips rolled in cinnamon (the original one recipe prefers cinnamon chips). A concoction of cinnamon and brown sugar makes for a divine filling pressed lightly into the muffin that is finally topped off with a brown sugar and rolled oats streusel.
Apart from the white chocolate, I also added a mascarpone cinnamon frosting. I didn’t have an exact measure of it but basically it was a couple of spoons of mascarpone, little sugar and tiny tiny pinch of cinnamon. The reason I recommend very little cinnamon is because a final dusting of cinnamon on top of the frosting just completes it perfectly.
There you have it: A light and moist muffin with a rich cinnamon center and the perfect brown sugar streusel – Even the devil would find it sinful.
- ⅓ cup brown sugar, packed
- ¼ cup diced pecans
- 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
- *Or substitute 3 tablespoons butter, ½ cup brown sugar, and 1½ tablespoons ground cinnamon for the Baker’s Cinnamon Filling mix and water.
- ½ cup (1 stick) butter, melted
- ¾ cup milk
- 2 large eggs
- 1¾ 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
- ½ cup white chocolate chips tossed in ½ teaspoon cinnamon powder
- 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.
- Mixing the Baker’s Cinnamon Filling with enough water to make filling with a soft, pudding-like consistency. Set it aside.
- 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.
#Muffin Monday: Round Up