A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Simply Sinful Cinnamon Muffins

Author: PJ Hamel

Simply Sinful Cinnamon Muffins Recipe

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.

How about turning this recipe into a DIY gift? Check out our Simply Sinful Cinnamon Muffins recipe bundle.

View step-by-step
directions on our blog

At a glance

12 muffins
Nutrition information


Choose your measure:




  • 1/2 cup (8 tablespoons) butter, melted
  • 3/4 cup lukewarm milk
  • 2 large eggs
  • 1 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup rolled oats
  • 2 tablespoons cornstarch, optional; for added tenderness
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup cinnamon chips or butterscotch chips


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


  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.

Nutrition Information

  • Serving Size 111g
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 400
  • Calories from Fat 150
  • Total Fat 17g
  • Saturated Fat 9g
  • Trans Fat 0mg
  • Cholesterol 60mg
  • Sodium 250mg
  • Total Carbohydrate 58g
  • Dietary Fiber 2g
  • Sugars 34g
  • Protein 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.