Stuffed Cinnamon Streusel Muffins Recipe | King Arthur Baking

Ingredients

• 1/4 cup (28g) pecans, diced
• 1/4 cup (23g) rolled oats, old-fashioned or quick-cooking*
• 1/2 cup (60g) King Arthur Unbleached All-Purpose Flour
• 1/2 teaspoon cinnamon, optional; for added cinnamon flavor
• 3 tablespoons (42g) butter, softened
• 1/3 cup (71g) light brown sugar or dark brown sugar, packed
• 1/3 cup (71g) light brown sugar, packed
• 2 tablespoons (25g) granulated sugar
• 2 tablespoons (14g) King Arthur Unbleached All-Purpose Flour
• 2 teaspoons Vietnamese cinnamon
• 1/4 teaspoon table salt
• 1 tablespoon (14g) unsalted butter, melted
• 1 tablespoon (14g) water, lukewarm
• 8 tablespoons (113g) unsalted butter, melted
• 3/4 cup (170g) milk, lukewarm
• 2 large eggs
• 1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour
• 1/2 cup (45g) rolled oats, old-fashioned or quick-cooking*
• 2 tablespoons (14g) cornstarch, optional; for added tenderness
• 3/4 cup (149g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon table salt
• 1/4 teaspoon nutmeg
• 1/2 cup (85g) cinnamon chips, butterscotch chips, or King Arthur Cinnamon Sweet Bits, optional
• 2/3 cup (74g) confectioners' sugar
• pinch of table salt
• 1 tablespoon (14g) milk, or enough to make a pourable glaze