Simply sinful Cinnamon Muffins

This recipe says simply but it took a lil while to make. Not too long just 3 different mixes.  I'm usually the dessert maker who likes to just throw everything in the bowl and mix so this was a tad challenging for me.  It came out exactly like the picture! Except I didn't read the caption under the picture saying you can add a glaze which I think would be a good idea because they were just tad dry but just a tad!  To make these better I would double the filling recipe because it would make them more moist. Oh and I didn't mix the dry ingredients separate.. screw that that's just another fn bowl to dirty...... The topping is amazing because it gives it a little bit of a crunchy cinnamon taste.mmmmmm... The Husband liked them but then complained he should of ate them with a glass of milk (he has to have milk with every dessert he eats or he won't eat it... no shitting you..)  Score: 8.............

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.

Topping
1/3 cup brown sugar, packed
1/4 cup diced pecans
1/4 cup rolled oats
1/2 cup King Arthur Unbleached All-Purpose Flour
3 tablespoons soft butter

Filling
1/2 cup Baker's Cinnamon Filling mix*
3 to 4 tablespoons water

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

Batter
1/2 cup (1 stick) butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup rolled oats
2 tablespoons Signature Secrets(r) Culinary Thickener or cornstarch
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

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

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

Prepare the filling by mixing the Baker's Cinnamon Filling with enough water to make filling with a soft, pudding-like consistency. Set it aside.

To make the batter: 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 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. Yield: 12 muffins.