Sinful Cinnamon Muffins

Makes 12 large or 15 normal-sized muffins

Ingredients

Topping

• ¼ Cup pecans, chopped

• ¼ Cup certified GF oats (rolled, old-fashioned, or quick-cooking)

• ½ Cup GF all-purpose flour* (I use King Arthur Gluten Free Measure for Measure Flour or Better Batter Original All Purpose Flour Blend)

• ½ tsp ground cinnamon

• 3 Tbsp unsalted butter, softened

• ⅓ Cup packed light or dark brown sugar

Filling

• 3 Tbsp unsalted butter, melted

• ½ Cup packed light or dark brown sugar

• 1 Tbsp ground cinnamon

Muffins

• 8 Tbsp unsalted butter, melted

• ¾ Cup milk, lukewarm

• 2 large eggs

• 1¾ Cup GF all-purpose flour* (I use King Arthur Gluten Free Measure for Measure Flour or Better Batter Original All Purpose Flour Blend)

• ½ Cup certified GF oats (rolled, old-fashioned, or quick-cooking)

• 2 Tbsp cornstarch

• ¾ Cup granulated sugar

• 1 Tbsp baking powder

• ½ tsp salt

• ¼ tsp ground nutmeg

• ½ Cup Hershey’s cinnamon chips

Glaze (optional)

• ⅔ Cup confectioner’s sugar

• 1 Tbsp milk, or enough to make a pourable glaze

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*If you aren’t medically required to follow a gluten free diet, use an equal amount of regular all-purpose flour in place of the GF flour.

Instructions

1. Preheat your oven to 400°F. Line 12-15 muffin cups with foil liners.

2. To make topping: In a small mixing bowl, mix together all ingredients until crumbly.

3. To make the filling: In another small mixing bowl, mix together all the ingredients until well-combined. Let sit 15 minutes to thicken before using.

4. To make the batter: In a large mixing bowl, whisk together the melted butter, milk, and eggs. In a separate mixing bowl, whisk together the dry ingredients, including the chips. Pour the wet ingredients into the dry ingredients and stir until just combined.

5. Divide half the batter evenly among the muffin cups, then dollop 1½ to 2 tsp of filling (depending on how many muffins you’re making) onto each muffin. Top with the remaining batter. Sprinkle generously with the topping, pressing it into the batter lightly.

6. Bake for 20-25 minutes, or until the tops of the muffins are golden brown.

7. Remove the muffins from the oven and allow to sit for 5 minutes before transferring to a cooling rack.

8. To make the optional glaze: In a small mixing bowl, mix together the glaze ingredients until smooth. Drizzle desired amount over the muffins.

Store leftover muffins in the refrigerator. Reheat in the microwave for 15-30 seconds.

REGINA’S TIP:

In a rush? Replace the muffin batter with King Arthur Flour gluten free muffin mix speed things up! Pour the muffin mix into a large mixing bowl and stir in ½ Cup certified GF oats, ¼ tsp nutmeg, and ½ Cup cinnamon chips. In a medium mixing bowl, combine the wet ingredients called for on the package, then add to the dry ingredients and stir until just combined. Follow instruction #5 for assembling the muffins prior to baking.

Adapted from King Arthur’s Stuffed Cinnamon Streusel Muffins.