Cinnamon Streusel Muffins (Print Version)

# 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:

01 - Heat your oven to 400°F and either grease a 12-cup muffin pan lightly or line it with cupcake liners.
02 - In a small dish, combine the topping ingredients and mix until they form a crumbly texture. Set it aside for now.
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.
04 - Combine the melted butter, warm milk, and eggs in a big bowl, and whisk a few times until blended.
05 - In a separate bowl, mix all the dry ingredients together, including the chips if you're using them.
06 - Pour the wet mixture into the dry one, then stir gently until everything's just combined. Don't overmix.
07 - Spoon half of the batter into the muffin pan, spreading it evenly between the cups.
08 - Drop about 2 teaspoons of filling onto each muffin, then cover with the rest of the batter.
09 - Sprinkle the crumbly topping over each muffin, gently pressing it into the batter.
10 - Bake the muffins until they're a lovely golden color, which should take about 20 to 25 minutes.
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.
12 - Stir the glaze ingredients together in a bowl until smooth, then drizzle it over the muffins once they're cooled.

# Notes:

01 - 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.

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