Cinnamon Roll Muffins with Pecans

Cinnamon Roll Muffins with Pecans

Oh these are perfect to serve with coffee or for something sweet after a long day! All those flavors that are synonymous with comfort, home, and plenty of love. Enjoy and share with someone you love – it is Valentine’s week you know!

Topping

1/2 cup dark brown sugar, packed

1/3 cup pecans, toasted and chopped

1/4 cup rolled oats

1/2 cup all-purpose flour

3 tablespoons butter, softened

Mix the ingredients together until crumbly. Set aside.

Filling

2 to 3 tablespoons water

3 tablespoons butter

2 tablespoons pecans, toasted and minced

1/2 cup dark brown sugar, packed

1-1/2 tablespoons ground cinnamon

Prepare the filling by mixing the dry ingredients with enough water to make filling with a soft, pudding-like consistency. Set it aside in the freezer while you make the batter.

Batter

1/2 cup butter, melted

3/4 cup milk

2 large eggs

1-3/4 cups all-purpose flour

1/2 cup rolled oats

2 tablespoons cornstarch

3/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon allspice

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1/2 cup butterscotch chips 

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

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 lightly. Bake the muffins for 21 to 24 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.