Makes 12 muffins
- 1/3 C brown sugar
- 1/4 C chopped walnuts
- 1/4 C rolled oats
- 1/2 C all-purpose flour
- 3 TBS butter, softened
Combine all ingredients in a small bowl, stirring with a fork until the mixture is crumbly.
- 3 TBS butter, melted
- 1/2 C brown sugar
- 1 1/2 TBS ground cinnamon
Combine all ingredients in a small bowl, mixing until smooth.
- 8 TBS (1 stick) butter, melted
- 3/4 C milk
- 2 large eggs
- 1 3/4 C all-purpose flour
- 1/2 C rolled oats
- 2 TBS cornstarch
- 3/4 C granulated sugar
- 1 TBS baking powder
- 1/2 tsp salt
- Pinch ground nutmeg
- 1/2 tsp cinnamon
Preheat oven to 400 degrees.
Line a cupcake pan with cupcake liners.
In a medium bowl, combine the melted butter, milk, and eggs, then whisk until combined.
In a large bowl, combine the remaining dry ingredients. Mix well.
Combine the wet and dry ingredients. Stir until the batter is smooth and well-combined.
Place approximately 2 tablespoons of the batter into each muffin liner (fill them halfway up.)
Place about 1-2 teaspoons of the cinnamon filling on top of the muffin batter.
Place the remaining batter on top of the cinnamon filling.
Sprinkle the streusel topping over each muffin.
Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes.