Cinnamon Streusel Muffins

TOPPING:
1/3 cup brown sugar, packed
1/4 cup diced pecans (I toasted mine first)
1/4 cup rolled oats
1/2 cup unbleached all-purpose flour
3 tablespoons softened butter

FILLING:
3 Tablespoons softened butter
1/2 cup brown sugar
1 1/2 Tablespoons ground cinnamon

BATTER:
1/2 cup (1 stick) butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups unbleached all-purpose flour
1/2 cup rolled oats
2 tablespoons cornstarch
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup cinnamon chips
Preheat your oven to 400°F. Line a 12-cup muffin pan with cupcake papers and spray lightly with cooking spray.

Prepare the topping by mixing the ingredients together until crumbly. Set aside. (I had enough topping to do two batches of muffins)
Prepare the filling by mixing the ingredients together until they've become paste-like. Set 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. 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.

Drizzle with a powdered sugar glaze, if desired.

Yield: 12 muffins.