Simply Sinful Cinnamon Muffins

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Hands-on time:
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Yield: 12 muffins

Recipe photo

These muffins feature a luscious center of moist, rich cinnamon filling. Add a confectioners' sugar glaze once they're cool, if you like, but they're really just as good with simply their streusel topping.

Simply Sinful Cinnamon Muffins

star rating (55) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins
Published: 04/19/2013

Ingredients

Topping

Filling

  • 1/2 cup Baker's Cinnamon Filling mix*
  • 3 to 4 tablespoons water
  • *Or substitute 3 tablespoons melted butter, 1/2 cup brown sugar, and 1 1/2 tablespoons ground cinnamon for the Baker's Cinnamon Filling mix and water.

Batter

Glaze

  • 2/3 cup confectioners' sugar
  • pinch of salt
  • 1 tablespoon milk, or enough to make a pourable glaze

Directions

see this recipe's blog »

1) Preheat your oven to 400°F. Line a 12-cup muffin pan with cupcake papers, or grease it lightly.

2) Prepare the topping by mixing the ingredients together until crumbly. Set aside.

3) Prepare the filling by mixing the Baker's Cinnamon Filling with enough water to make filling with a soft, pudding-like consistency. If you're using the substitute, simply mix together all of the ingredients. Set aside.

4) To make the batter: In a bowl or measuring cup, whisk together the melted butter, milk, and eggs.

5) In a separate bowl, whisk together the dry ingredients, including the chips.

6) Add the liquid mixture to the dry ingredients, stirring just until combined.

7) Divide half the batter evenly among the muffin cups; a tablespoon cookie scoop, generously filled, works well here.

8) Dollop 2 teaspoons cinnamon filling onto each muffin; a teaspoon cookie scoop, filled level, works well here.

9) Top with the remaining batter.

10) Sprinkle generously with the topping, pressing it in lightly.

11) Bake the muffins for 20 to 25 minutes, or until they're golden brown.

12) Remove the muffins from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.

13) To make the glaze: Mix the glaze ingredients together until smooth. Drizzle over the cooled muffins.

Yield: 12 muffins.

Reviews

1 23456  All  
  • star rating 04/04/2015
  • member-cmarias from KAF Community
  • Excellent...even the next day!!! Definitely puts the "sin" in cinnamon!! First of all, since cinnamon is the key ingredient, please use a high quality one. The dollar store is great for many things, but spices? Not so much. Maybe I didn't fill the pan according to the recipe, but I had a lot of batter left, (enough for 12 small crown muffins) so I made more filling and topping for these additional ones using the "eyeball measuring system. 'turned out great though! Speaking of the filling, I used the KAF cinnamon filing mix, but ,previously had used the substitute as stated in the recipe and both are good..a little different..but both good. The topping was also tasty & a perfect texture but maybe the oatmeal wasn't cooked/baked enough because it left a lingering feeling and taste of tiny paper pieces. Next time I'll use instant oatmeal
  • star rating 07/12/2014
  • longhornmama from KAF Community
  • Really good! Wonderful flavor, crisp edges, and loved the addition of icing. Wouldn't change the recipe ingredients at all. Perfect when you're in the mood for a cinnamon roll. I used a KAF muffin pan sprayed with canola oil. It's a nice heavy weight pan, and I've never had a problem with sticking. Highly recommend the muffin pan and other KAF baking pans. Even with the pan, the cinnamon filling mixture sank to the bottom on most of my muffins and had to be stuck back on the bottoms of the muffins. Would suggest sprayed muffin liners if making these for others. Used Hershey's cinnamon chips, cornstarch in the batter, and made my own cinnamon filling as specified in the recipe. Looking at some of the other reviews, would caution to read carefully and not add additional water if making your own filling mixture. Went ahead and used all of the batter and topping for 12 muffins, but should have made 14 muffins since the tops were a little too large. Also, will spread the filling mixture out a bit more when adding to the first layer of batter. Will definitely make these again with these minor changes. Thanks for the recipe!
  • star rating 05/04/2014
  • Jennifer from Atlanta, GA
  • I thought they were very HEAVY and really dry. The cinnamon didn't really swirl...just sunk to the bottom. They need sour cream or something. Not great.
    We're sorry to hear of the difficult. It sounds like too much flour may have been added. Give our hotline a call if you'd like to troubleshoot. ~ MJ
  • star rating 03/01/2014
  • Celeste from Geneva, NY
  • I made these for my boyfriend to take to work and a fight literally broke out over them- delicious!! They took me about an hour to make, mostly just in assembly time, the recipe is very easy to follow. I made my own filling as I didn't have the mix and it turned out great! I had a bit too much topping, but oh well it's yummy to eat by itself! Definitely will be making them again soon, maybe as a loaf/coffeecake to save some time in a pinch.
  • star rating 02/03/2014
  • Janelle from Atlanta
  • The muffins tasted great; but they fell apart when I tried to take them out of the muffin tins. Family will enjoy muffin tops and Crumbs. Glad I did not make them last weekend when we had overnight guests. I greased the tins and made 12 muffins as indicated in the recipe. First recipe from KAF that did not work the first time. Will try again another time.
    I am sorry these were stubborn when unmolding. Please use muffin papers next time or spray more heavily. We hope you will try again! Elisabeth@KAF
  • star rating 01/28/2014
  • Monica from Coeur d'Alene, Idaho
  • All I can say is "amazing"!
  • star rating 01/12/2014
  • Mary from East Hampton, CT
  • These were a big hit and I would definitely make again. I used the substitute for the cinnamon filling as I didn't have it and it worked great. These muffins had the perfect blend of sweetness in my opinion but then I did not use the glaze as my family is not big on frostings and such.
  • star rating 01/05/2014
  • carolwi from KAF Community
  • Jumping on the "these are great" bandwagon--these are terrific. I've made them twice in the last few weeks to rave reviews from family, friends (& me!). I did use the Baker's Cinnamon Filling Mix but had extra left over both times. I might start with a little less of it next time--didn't want to overload the amount I put in cause I wanted it to stay where it was supposed & not ooze out over the sides of the muffin. It didn't seem like there'd be enough batter for the 2nd half of the muffin "sandwich" but I held myself to an amount for both layers with a cookie scoop & it worked out perfectly both times. You won't be disappointed if you make these.
  • star rating 10/19/2013
  • Cookie from La Habra, CA
  • These were really good, and looked very professional with the drizzle of glaze, but they are more dessert in my book than breakfast. I did use the Baker's cinnamon blend filling, and had no problem with it leaking. I would start with less water as three Tbl of water made it too soupy in my estimation so I added a bit more mix. After sitting for a bit it did thicken up a little more. The texture was fine in the finished product.
  • star rating 09/22/2013
  • Allissa from Hartford city IN
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