Cinnamon Muffins
Ingredients:
- brown sugar, packed - 1/3 cup
- chopped pecans - 1/4 cup
- rolled oats - 1/4 cup
- flour - 1/2 cup
- cinnamon - 1/2 tsp
- butter, soft - 3 T
- butter,melted - 3 T
- brown sugar - 1/2 cup
- ground cinnamon - 1 1/2 T
- butter, melted - 1/2 cup
- lukewarm milk - 3/4 cup
- eggs - 2 large
- flour - 1 3/4 cups
- rolled oats - 1/2 cup
- cornstarch - 1 T
- sugar - 3/4 cup
- baking powder - 1 T
- salt - 1/2 tsp
- ground nutmeg - 1/4 tsp
- cinnamon chips OR butterscotch chips - 1/2 cup
- powdered sugar - 2/3 cup
- salt - pinch
- mik - 1 T or enough to make a pour-able glaze
Instructions:
Prepare topping -- in a bowl, combine together until crumbly 1/3 cup brown sugar, 1/4 cup pecans, 1/4 cup rolled oats, flour, 1/2 tsp cinnamon and 3 T soft butter; set aside.
Prepare filling -- in a bowl, mix together 3 T melted butter, 1/2 cup brown sugar and 1 1/2 T cinnamon; set aside.
Prepare muffins -- in a bowl, whisk together 1/2 cup melted butter, milk and eggs. In a second bowl, whisk together flour, 1/2 cup rolled oats, cornstarch, sugar, baking powder, salt, nutmeg and chips. Add milk/egg mixture to dry ingredients, stir just until combined. Divide half the batter evenly among 12 paper lined muffin cups. Place 2 tsp cinnamon filling onto each muffin. Place remaining batter on top of filling. Generously sprinkle with topping mixture, press it in lightly.
Bake in a preheated 400 degree oven for 20 - 25 minutes, until golden brown. Remove from oven, cool in pan for 5 minutes, remove to wire rack to completely cool.
Prepare glaze -- in a bowl, mix together until smooth powdered sugar, salt and milk . Drizzle over cooled muffins.
