Super Cinnamon Muffins – Saturday Morning Breakfast

When I got up this morning, I had an itching to bake breakfast.  I skimmed through my “breakfast” folder on pinterest & found these delicious super, cinnamon muffins.  It’s a bit of work, but well worth it.

What did you have for Saturday breakfast?

(Please pin any pictures, if you like this post)

 

Here’s the recipe I used, with a few notes on involving your kids!

Simply Sinful Cinnamon Muffins

Adapted from King Arthur Flour recipe (www.KingArthurFlour.com)

Topping
1/3 cup brown sugar, packed
1/4 cup diced pecans
1/4 cup rolled oats
1/2 cup flour
3 tablespoons soft butter
Mix the ingredients together until crumbly. Set aside.

Filling
4 tablespoons butter
3/4 cup brown sugar
2 tablespoons ground cinnamon
3 to 4 tablespoons water
Mix butter/brown sugar/cinnamon together.  Add enough water to make filling with a soft, pudding-like consistency. Set it aside.

Batter
1/2 cup (1 stick) butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups 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 ground nutmeg
1/2 cup white chocolate chips
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.

Cream Cheese Drizzle
1-2 ounces cream cheese, softened
1 cup powdered sugar
1-2 tablespoons water
Combine cream cheese & sugar.  Add water to make consistency of drizzle.
—————————

Preheat your oven to 400°F. Line a 12-cup muffin pan with cupcake papers.  I am glad I did not spray because it might be difficult to remove muffins from the pan.

If you have several kids wanting to help you, let one make the topping, one make the filling, one make the batter & one make the drizzle. Work together to make the muffins.

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.

My muffins overflowed, so you might not fill them over the brim of the muffin pan 🙂
Yield: 12 muffins.

What’s your favorite Saturday breakfast?

 

There may be affiliate links used in this post.