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6 Sinful Cakes From the Culinary Content Network Slideshow

6 Sinful Cakes From the Culinary Content Network Slideshow

Cinnamon Chocolate Bundt Cake

This one's perfect for any breakfast or brunch. Add a few candles to this cake from Dimples and Delights and make it a great birthday surprise — or just put a plant in the middle like they did in My Big Fat Greek Wedding.

Chocolate Blueberry Cake with Mango Cinnamon Frosting

Raspberry Cheesecake

Cheesecake is always a great thing to bring to any party — add a hint of raspberry and you’re golden. We love this simple recipe from Kitten with a Whisk.

Blueberry and Lemon Hot Milk Layer Cake

There’s nothing about this cake from The Family Feed that we don’t like. Though tedious, it’s totally worth the work if it comes out looking like that.

Dark Chocolate Buttermilk Waffle Cake

We’re pretty sure this cake sounds like the most amazing thing we've ever heard of. Here’s a fantastic spin on the Belgian waffle craze from The Family Feed.

Flourless Chocolate Cake with Strawberries and Cream

Rich, dense, and decadent — this flourless chocolate cake from TasteFood is a sure-fire hit.


Simply Sinful Cinnamon Muffins

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.

Ingredients

  • 1/4 cup (28g) diced pecans
  • 1/4 cup (23g) rolled oats, old-fashioned or quick-cooking
  • 1/2 cup (57g) King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon cinnamon, optional for added cinnamon flavor
  • 3 tablespoons (43g) butter, softened
  • 1/3 cup (71g) brown sugar, packed
  • 8 tablespoons (113g) butter, melted
  • 3/4 cup (170g) milk, lukewarm
  • 2 large eggs
  • 1 3/4 cups (206g) 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 salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup (85g) cinnamon chips or butterscotch chips
  • 2/3 cup (74g) confectioners' sugar
  • pinch of salt
  • 1 tablespoon (14g) milk, or enough to make a pourable glaze

Instructions

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. If you're using the substitute, simply mix together all of the ingredients. Set aside.

To make the batter: In a bowl or measuring cup, whisk together the melted butter, milk, and eggs.

Perfect your technique

Simply Sinful Cinnamon Muffins

In a separate bowl, whisk together the dry ingredients, including the chips.

Add the liquid mixture to the dry ingredients, stirring just until combined.

Divide half the batter evenly among the muffin cups a tablespoon cookie scoop, generously filled, works well here.

Dollop 2 teaspoons cinnamon filling onto each muffin a teaspoon cookie scoop, filled level, works well here.

Top with the remaining batter.

Sprinkle generously with the topping, pressing it in lightly.

Bake the muffins for 20 to 25 minutes, or until they're golden brown.

Remove the muffins from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.

To make the glaze: Mix the glaze ingredients together until smooth. Drizzle over the cooled muffins.


Simply Sinful Cinnamon Muffins

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.

Ingredients

  • 1/4 cup (28g) diced pecans
  • 1/4 cup (23g) rolled oats, old-fashioned or quick-cooking
  • 1/2 cup (57g) King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon cinnamon, optional for added cinnamon flavor
  • 3 tablespoons (43g) butter, softened
  • 1/3 cup (71g) brown sugar, packed
  • 8 tablespoons (113g) butter, melted
  • 3/4 cup (170g) milk, lukewarm
  • 2 large eggs
  • 1 3/4 cups (206g) 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 salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup (85g) cinnamon chips or butterscotch chips
  • 2/3 cup (74g) confectioners' sugar
  • pinch of salt
  • 1 tablespoon (14g) milk, or enough to make a pourable glaze

Instructions

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. If you're using the substitute, simply mix together all of the ingredients. Set aside.

To make the batter: In a bowl or measuring cup, whisk together the melted butter, milk, and eggs.

Perfect your technique

Simply Sinful Cinnamon Muffins

In a separate bowl, whisk together the dry ingredients, including the chips.

Add the liquid mixture to the dry ingredients, stirring just until combined.

Divide half the batter evenly among the muffin cups a tablespoon cookie scoop, generously filled, works well here.

Dollop 2 teaspoons cinnamon filling onto each muffin a teaspoon cookie scoop, filled level, works well here.

Top with the remaining batter.

Sprinkle generously with the topping, pressing it in lightly.

Bake the muffins for 20 to 25 minutes, or until they're golden brown.

Remove the muffins from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.

To make the glaze: Mix the glaze ingredients together until smooth. Drizzle over the cooled muffins.


Simply Sinful Cinnamon Muffins

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.

Ingredients

  • 1/4 cup (28g) diced pecans
  • 1/4 cup (23g) rolled oats, old-fashioned or quick-cooking
  • 1/2 cup (57g) King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon cinnamon, optional for added cinnamon flavor
  • 3 tablespoons (43g) butter, softened
  • 1/3 cup (71g) brown sugar, packed
  • 8 tablespoons (113g) butter, melted
  • 3/4 cup (170g) milk, lukewarm
  • 2 large eggs
  • 1 3/4 cups (206g) 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 salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup (85g) cinnamon chips or butterscotch chips
  • 2/3 cup (74g) confectioners' sugar
  • pinch of salt
  • 1 tablespoon (14g) milk, or enough to make a pourable glaze

Instructions

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. If you're using the substitute, simply mix together all of the ingredients. Set aside.

To make the batter: In a bowl or measuring cup, whisk together the melted butter, milk, and eggs.

Perfect your technique

Simply Sinful Cinnamon Muffins

In a separate bowl, whisk together the dry ingredients, including the chips.

Add the liquid mixture to the dry ingredients, stirring just until combined.

Divide half the batter evenly among the muffin cups a tablespoon cookie scoop, generously filled, works well here.

Dollop 2 teaspoons cinnamon filling onto each muffin a teaspoon cookie scoop, filled level, works well here.

Top with the remaining batter.

Sprinkle generously with the topping, pressing it in lightly.

Bake the muffins for 20 to 25 minutes, or until they're golden brown.

Remove the muffins from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.

To make the glaze: Mix the glaze ingredients together until smooth. Drizzle over the cooled muffins.


Simply Sinful Cinnamon Muffins

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.

Ingredients

  • 1/4 cup (28g) diced pecans
  • 1/4 cup (23g) rolled oats, old-fashioned or quick-cooking
  • 1/2 cup (57g) King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon cinnamon, optional for added cinnamon flavor
  • 3 tablespoons (43g) butter, softened
  • 1/3 cup (71g) brown sugar, packed
  • 8 tablespoons (113g) butter, melted
  • 3/4 cup (170g) milk, lukewarm
  • 2 large eggs
  • 1 3/4 cups (206g) 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 salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup (85g) cinnamon chips or butterscotch chips
  • 2/3 cup (74g) confectioners' sugar
  • pinch of salt
  • 1 tablespoon (14g) milk, or enough to make a pourable glaze

Instructions

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. If you're using the substitute, simply mix together all of the ingredients. Set aside.

To make the batter: In a bowl or measuring cup, whisk together the melted butter, milk, and eggs.

Perfect your technique

Simply Sinful Cinnamon Muffins

In a separate bowl, whisk together the dry ingredients, including the chips.

Add the liquid mixture to the dry ingredients, stirring just until combined.

Divide half the batter evenly among the muffin cups a tablespoon cookie scoop, generously filled, works well here.

Dollop 2 teaspoons cinnamon filling onto each muffin a teaspoon cookie scoop, filled level, works well here.

Top with the remaining batter.

Sprinkle generously with the topping, pressing it in lightly.

Bake the muffins for 20 to 25 minutes, or until they're golden brown.

Remove the muffins from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.

To make the glaze: Mix the glaze ingredients together until smooth. Drizzle over the cooled muffins.


Simply Sinful Cinnamon Muffins

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.

Ingredients

  • 1/4 cup (28g) diced pecans
  • 1/4 cup (23g) rolled oats, old-fashioned or quick-cooking
  • 1/2 cup (57g) King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon cinnamon, optional for added cinnamon flavor
  • 3 tablespoons (43g) butter, softened
  • 1/3 cup (71g) brown sugar, packed
  • 8 tablespoons (113g) butter, melted
  • 3/4 cup (170g) milk, lukewarm
  • 2 large eggs
  • 1 3/4 cups (206g) 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 salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup (85g) cinnamon chips or butterscotch chips
  • 2/3 cup (74g) confectioners' sugar
  • pinch of salt
  • 1 tablespoon (14g) milk, or enough to make a pourable glaze

Instructions

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. If you're using the substitute, simply mix together all of the ingredients. Set aside.

To make the batter: In a bowl or measuring cup, whisk together the melted butter, milk, and eggs.

Perfect your technique

Simply Sinful Cinnamon Muffins

In a separate bowl, whisk together the dry ingredients, including the chips.

Add the liquid mixture to the dry ingredients, stirring just until combined.

Divide half the batter evenly among the muffin cups a tablespoon cookie scoop, generously filled, works well here.

Dollop 2 teaspoons cinnamon filling onto each muffin a teaspoon cookie scoop, filled level, works well here.

Top with the remaining batter.

Sprinkle generously with the topping, pressing it in lightly.

Bake the muffins for 20 to 25 minutes, or until they're golden brown.

Remove the muffins from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.

To make the glaze: Mix the glaze ingredients together until smooth. Drizzle over the cooled muffins.


Simply Sinful Cinnamon Muffins

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.

Ingredients

  • 1/4 cup (28g) diced pecans
  • 1/4 cup (23g) rolled oats, old-fashioned or quick-cooking
  • 1/2 cup (57g) King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon cinnamon, optional for added cinnamon flavor
  • 3 tablespoons (43g) butter, softened
  • 1/3 cup (71g) brown sugar, packed
  • 8 tablespoons (113g) butter, melted
  • 3/4 cup (170g) milk, lukewarm
  • 2 large eggs
  • 1 3/4 cups (206g) 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 salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup (85g) cinnamon chips or butterscotch chips
  • 2/3 cup (74g) confectioners' sugar
  • pinch of salt
  • 1 tablespoon (14g) milk, or enough to make a pourable glaze

Instructions

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. If you're using the substitute, simply mix together all of the ingredients. Set aside.

To make the batter: In a bowl or measuring cup, whisk together the melted butter, milk, and eggs.

Perfect your technique

Simply Sinful Cinnamon Muffins

In a separate bowl, whisk together the dry ingredients, including the chips.

Add the liquid mixture to the dry ingredients, stirring just until combined.

Divide half the batter evenly among the muffin cups a tablespoon cookie scoop, generously filled, works well here.

Dollop 2 teaspoons cinnamon filling onto each muffin a teaspoon cookie scoop, filled level, works well here.

Top with the remaining batter.

Sprinkle generously with the topping, pressing it in lightly.

Bake the muffins for 20 to 25 minutes, or until they're golden brown.

Remove the muffins from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.

To make the glaze: Mix the glaze ingredients together until smooth. Drizzle over the cooled muffins.


Simply Sinful Cinnamon Muffins

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.

Ingredients

  • 1/4 cup (28g) diced pecans
  • 1/4 cup (23g) rolled oats, old-fashioned or quick-cooking
  • 1/2 cup (57g) King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon cinnamon, optional for added cinnamon flavor
  • 3 tablespoons (43g) butter, softened
  • 1/3 cup (71g) brown sugar, packed
  • 8 tablespoons (113g) butter, melted
  • 3/4 cup (170g) milk, lukewarm
  • 2 large eggs
  • 1 3/4 cups (206g) 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 salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup (85g) cinnamon chips or butterscotch chips
  • 2/3 cup (74g) confectioners' sugar
  • pinch of salt
  • 1 tablespoon (14g) milk, or enough to make a pourable glaze

Instructions

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. If you're using the substitute, simply mix together all of the ingredients. Set aside.

To make the batter: In a bowl or measuring cup, whisk together the melted butter, milk, and eggs.

Perfect your technique

Simply Sinful Cinnamon Muffins

In a separate bowl, whisk together the dry ingredients, including the chips.

Add the liquid mixture to the dry ingredients, stirring just until combined.

Divide half the batter evenly among the muffin cups a tablespoon cookie scoop, generously filled, works well here.

Dollop 2 teaspoons cinnamon filling onto each muffin a teaspoon cookie scoop, filled level, works well here.

Top with the remaining batter.

Sprinkle generously with the topping, pressing it in lightly.

Bake the muffins for 20 to 25 minutes, or until they're golden brown.

Remove the muffins from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.

To make the glaze: Mix the glaze ingredients together until smooth. Drizzle over the cooled muffins.


Simply Sinful Cinnamon Muffins

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.

Ingredients

  • 1/4 cup (28g) diced pecans
  • 1/4 cup (23g) rolled oats, old-fashioned or quick-cooking
  • 1/2 cup (57g) King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon cinnamon, optional for added cinnamon flavor
  • 3 tablespoons (43g) butter, softened
  • 1/3 cup (71g) brown sugar, packed
  • 8 tablespoons (113g) butter, melted
  • 3/4 cup (170g) milk, lukewarm
  • 2 large eggs
  • 1 3/4 cups (206g) 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 salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup (85g) cinnamon chips or butterscotch chips
  • 2/3 cup (74g) confectioners' sugar
  • pinch of salt
  • 1 tablespoon (14g) milk, or enough to make a pourable glaze

Instructions

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. If you're using the substitute, simply mix together all of the ingredients. Set aside.

To make the batter: In a bowl or measuring cup, whisk together the melted butter, milk, and eggs.

Perfect your technique

Simply Sinful Cinnamon Muffins

In a separate bowl, whisk together the dry ingredients, including the chips.

Add the liquid mixture to the dry ingredients, stirring just until combined.

Divide half the batter evenly among the muffin cups a tablespoon cookie scoop, generously filled, works well here.

Dollop 2 teaspoons cinnamon filling onto each muffin a teaspoon cookie scoop, filled level, works well here.

Top with the remaining batter.

Sprinkle generously with the topping, pressing it in lightly.

Bake the muffins for 20 to 25 minutes, or until they're golden brown.

Remove the muffins from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.

To make the glaze: Mix the glaze ingredients together until smooth. Drizzle over the cooled muffins.


Simply Sinful Cinnamon Muffins

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.

Ingredients

  • 1/4 cup (28g) diced pecans
  • 1/4 cup (23g) rolled oats, old-fashioned or quick-cooking
  • 1/2 cup (57g) King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon cinnamon, optional for added cinnamon flavor
  • 3 tablespoons (43g) butter, softened
  • 1/3 cup (71g) brown sugar, packed
  • 8 tablespoons (113g) butter, melted
  • 3/4 cup (170g) milk, lukewarm
  • 2 large eggs
  • 1 3/4 cups (206g) 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 salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup (85g) cinnamon chips or butterscotch chips
  • 2/3 cup (74g) confectioners' sugar
  • pinch of salt
  • 1 tablespoon (14g) milk, or enough to make a pourable glaze

Instructions

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. If you're using the substitute, simply mix together all of the ingredients. Set aside.

To make the batter: In a bowl or measuring cup, whisk together the melted butter, milk, and eggs.

Perfect your technique

Simply Sinful Cinnamon Muffins

In a separate bowl, whisk together the dry ingredients, including the chips.

Add the liquid mixture to the dry ingredients, stirring just until combined.

Divide half the batter evenly among the muffin cups a tablespoon cookie scoop, generously filled, works well here.

Dollop 2 teaspoons cinnamon filling onto each muffin a teaspoon cookie scoop, filled level, works well here.

Top with the remaining batter.

Sprinkle generously with the topping, pressing it in lightly.

Bake the muffins for 20 to 25 minutes, or until they're golden brown.

Remove the muffins from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.

To make the glaze: Mix the glaze ingredients together until smooth. Drizzle over the cooled muffins.


Simply Sinful Cinnamon Muffins

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.

Ingredients

  • 1/4 cup (28g) diced pecans
  • 1/4 cup (23g) rolled oats, old-fashioned or quick-cooking
  • 1/2 cup (57g) King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon cinnamon, optional for added cinnamon flavor
  • 3 tablespoons (43g) butter, softened
  • 1/3 cup (71g) brown sugar, packed
  • 8 tablespoons (113g) butter, melted
  • 3/4 cup (170g) milk, lukewarm
  • 2 large eggs
  • 1 3/4 cups (206g) 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 salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup (85g) cinnamon chips or butterscotch chips
  • 2/3 cup (74g) confectioners' sugar
  • pinch of salt
  • 1 tablespoon (14g) milk, or enough to make a pourable glaze

Instructions

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. If you're using the substitute, simply mix together all of the ingredients. Set aside.

To make the batter: In a bowl or measuring cup, whisk together the melted butter, milk, and eggs.

Perfect your technique

Simply Sinful Cinnamon Muffins

In a separate bowl, whisk together the dry ingredients, including the chips.

Add the liquid mixture to the dry ingredients, stirring just until combined.

Divide half the batter evenly among the muffin cups a tablespoon cookie scoop, generously filled, works well here.

Dollop 2 teaspoons cinnamon filling onto each muffin a teaspoon cookie scoop, filled level, works well here.

Top with the remaining batter.

Sprinkle generously with the topping, pressing it in lightly.

Bake the muffins for 20 to 25 minutes, or until they're golden brown.

Remove the muffins from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.

To make the glaze: Mix the glaze ingredients together until smooth. Drizzle over the cooled muffins.


Watch the video: Classic Cakes (January 2022).