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Stuffed Cinnamon Muffins

Featured in Sweet bites of pure joy.

Each muffin carries bold cinnamon flavor with a soft inside that's hiding a sweet, gooey filling. The crunchy, golden topping adds a buttery bite. Sour cream in the batter keeps everything moist, while vanilla and nutmeg build rich, warm notes. A light glaze on top adds the ideal touch of sweetness. Every ingredient works to bring layers of cozy flavor and texture to these irresistible treats.
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alicia in the kitchen
Updated on Fri, 06 Jun 2025 18:22:37 GMT
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Soft Cinnamon Muffins Stuffed | tasteofsavor.com
Sink your teeth into these Cinnamon Streusel Muffins—they mix cozy cinnamon flavor inside with a crisp, chunky top. Snack on one for breakfast, dessert, or just because. They're tasty anytime.

Ingredients

  • Confectioners' Sugar: 2/3 cup (74g), to whip up a sweet glaze.
  • Pecans: 1/4 cup (28g), chopped to give the topping extra crunch.
  • Milk: 3/4 cup (170g), warmed up for the batter, plus 1 tablespoon (14g) for the glaze.
  • Butter: 8 tablespoons (113g), melted for a rich batter and 3 tablespoons (42g), softened for the topping.
  • Rolled Oats: 1/2 cup (45g), tossed into the muffin mix and 1/4 cup (23g) for the topping.
  • Eggs: 2 large, to hold the muffin batter together.
  • Brown Sugar: 1/3 cup (71g), packed, for a sweet crumbly top.
  • All-Purpose Flour: 1/2 cup (60g) for the topping and 1 3/4 cups (210g) for the muffins.
  • Cornstarch: 2 tablespoons (14g), if you want a softer texture.
  • Baking Powder: 1 tablespoon, so the muffins get nice and fluffy.
  • Granulated Sugar: 3/4 cup (149g), adding sweetness to the batter.
  • Table Salt: 1/2 teaspoon, keeps flavors balanced.
  • Cinnamon: 1/2 teaspoon (optional), boosts the spice in your crumb topping.
  • Nutmeg: 1/4 teaspoon, ups the warmth in the batter.
  • Cinnamon Filling Mix: 1/2 cup (78g), mix with water for the gooey center.
  • Cinnamon or Butterscotch Chips (Optional): 1/2 cup (85g), sprinkle in for extra bites of sweetness.
  • Water: 3-4 tablespoons (43g-57g), to blend with the filling mix.

Instructions

Step 11:
Let your muffins chill in the pan for 5 minutes, then move them to a rack so they cool all the way.
Step 10:
Slide the pan in the oven and bake 20–25 minutes. You want golden tops and a toothpick coming out clean.
Step 9:
Heap plenty of topping onto each muffin. Press it down a bit so it sticks.
Step 8:
Spoon 2 teaspoons of cinnamon filling on each muffin, then cover with the rest of the batter.
Step 7:
Scoop half the batter into your muffin cups, just halfway full.
Step 6:
Pour wet stuff into the bowl of dry stuff. Stir gently, just until everything joins forces.
Step 5:
Now, in a different bowl, stir together the flour, oats, cornstarch (you can skip this), sugar, baking powder, salt, nutmeg, and chips if you're using any.
Step 4:
Blend melted butter, warm milk, and eggs in a bowl or big measuring cup.
Step 3:
Mix your cinnamon filling mix and water until you get a pudding-like goo. If you're using a homemade replacement, just mix everything and let it sit about 15 minutes to thicken up.
Step 2:
For the topping, combine pecans, oats, flour, cinnamon (if you want), butter, and brown sugar in a small bowl until it gets crumbly.
Step 1:
Crank your oven up to 400°F and pop liners in a 12-cup muffin tray or grease it up if you don't have liners handy.

Serving and Storage Tips

  • Want them at their best? Eat 'em while they're warm and drizzle that glaze right over the top.
  • If you've got leftovers, keep them at room temp in a sealed container—good for a couple of days. Or stash in the fridge for up to 5 days.
  • Freezing's cool too: just wrap tightly and freeze for 3 months. Warm 'em up in the microwave for 20–30 seconds when the craving hits.

Helpful Notes

  • Can't find Cinnamon Filling Mix? Just blend brown sugar, cinnamon, and a splash of water or a dab of butter to make a sticky paste.
  • Want something healthier? Swap in half whole wheat flour instead of all all-purpose.

Tips from Well-Known Chefs

  • Ina Garten likes using eggs and milk that aren't cold so the batter comes together clean and fast.
  • Martha Stewart says mix pecans and walnuts in your topping if you want extra crunch.
  • Alton Brown says you should cool the muffins at least 10 minutes before glazing, so it doesn't just soak in and disappear.

Why You'll Love This Dish

  • Every bite is packed with cozy cinnamon inside and a yummy crumb topping on top.
  • The topping crunches, the glaze makes the muffins extra moist and sweet.
  • They're not fussy, and work for breakfast, dessert, or anytime you want something sweet.

Variations

  • Go wild: toss in some chocolate chips or raisins to switch up the flavor.
  • Skip the nuts and load up the topping with oats if you want it nut-free.
  • Use butterscotch or cinnamon chips instead of regular to change things up.

Cinnamon Streusel Muffins

Fluffy muffins with a cinnamon hit, a gooey center, and a buttery topping. Fits breakfast or snack cravings!

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
By: Alicia

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 muffins

Dietary: Vegetarian

Ingredients

01 28g (1/4 cup) finely chopped pecans.
02 23g (1/4 cup) quick-cooking or regular rolled oats.
03 60g (1/2 cup) plain flour.
04 Optional: 1/2 teaspoon ground cinnamon.
05 42g (3 tablespoons) butter, softened.
06 71g (1/3 cup) packed brown sugar, light or dark.
07 78g (1/2 cup) Baker's Cinnamon Filling Mix.
08 3 to 4 tablespoons (43g–57g) water.
09 113g (8 tablespoons) melted unsalted butter.
10 170g (3/4 cup) warm milk.
11 2 large eggs.
12 210g (1 3/4 cups) plain flour.
13 45g (1/2 cup) rolled oats.
14 Optional: 14g (2 tablespoons) cornstarch.
15 149g (3/4 cup) white granulated sugar.
16 1 tablespoon baking powder.
17 1/2 teaspoon fine table salt.
18 1/4 teaspoon ground nutmeg.
19 Optional: 85g (1/2 cup) cinnamon or butterscotch chips.
20 74g (2/3 cup) powdered sugar.
21 A tiny pinch of fine table salt.
22 14g (1 tablespoon) milk.

Instructions

Step 01

Heat your oven to 400°F and either grease a 12-cup muffin pan lightly or line it with cupcake liners.

Step 02

In a small dish, combine the topping ingredients and mix until they form a crumbly texture. Set it aside for now.

Step 03

Put the Baker's Cinnamon Filling in a bowl and add water, stirring until it becomes soft and pudding-like. Substitutes may need to rest for 15 minutes first.

Step 04

Combine the melted butter, warm milk, and eggs in a big bowl, and whisk a few times until blended.

Step 05

In a separate bowl, mix all the dry ingredients together, including the chips if you're using them.

Step 06

Pour the wet mixture into the dry one, then stir gently until everything's just combined. Don't overmix.

Step 07

Spoon half of the batter into the muffin pan, spreading it evenly between the cups.

Step 08

Drop about 2 teaspoons of filling onto each muffin, then cover with the rest of the batter.

Step 09

Sprinkle the crumbly topping over each muffin, gently pressing it into the batter.

Step 10

Bake the muffins until they're a lovely golden color, which should take about 20 to 25 minutes.

Step 11

Take the muffins out of the oven and let them cool in the pan for 5 minutes before moving them to a cooling rack.

Step 12

Stir the glaze ingredients together in a bowl until smooth, then drizzle it over the muffins once they're cooled.

Notes

  1. You can store these muffins in a sealed container at room temperature for a day or two, in the fridge for a few days, or freeze them to keep longer.

Tools You'll Need

  • Oven.
  • 12-cup muffin pan.
  • Cupcake liners.
  • Mixing bowls.
  • Whisk.
  • Cooling rack.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 250
  • Total Fat: 12 g
  • Total Carbohydrate: 35 g
  • Protein: 4 g