Ingredients
for the topping
1/3 cup brown sugar, packed
1/4 cup diced pecans
1/4 cup rolled oats
1/2 cup All-Purpose Flour
3 tablespoons butter, softened to room temperature
for the filling
3 tablespoons butter, softened to room temperature
1/2 cup brown sugar
1 1/2 tablespoons ground cinnamon
for the muffins
1/2 cup (1 stick) butter, melted
3/4 cup milk, room temperature
2 large eggs
1 3/4 cups All-Purpose Flour
1/2 cup rolled oats
2 tablespoons cornstarch
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup cinnamon chips
Directions
Preheat your oven to 400F. Line a 12-cup muffin pan with cupcake papers, or grease it lightly.
Prepare the topping by mixing the brown sugar, pecans, oats and flour together. Using a fork, mix in the softened sugar until crumbly. Set aside.
Prepare the filling by mixing together the softened butter, brown sugar and cinnamon. Set it aside.
To make the batter: 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.
