Stuffed Cinnamon Streusel Muffins

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

To make the streusel topping: In a small bowl, mix together all the ingredients together until crumbly. Set aside.

To make the cinnamon filling: In another small bowl, mix together the Baker's Cinnamon Filling and enough water to make a soft, pudding-like consistency. 

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

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, filling them a little more than halfway full. 

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

Top with the remaining batter. Use an offset spatula or the back of a spoon to spread the batter over an exposed filling, covering it completely.

Sprinkle generously with the topping, pressing it in lightly.

To bake the muffins: Bake for 20 to 25 minutes or until the tops of the muffins are 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: In a small bowl (re-use the bowl that had the topping in it to reduce clean up), mix the glaze ingredients together until smooth. Drizzle over the cooled muffins and serve warm, or cool a rack and then enjoy.

Storage information: Store leftover cinnamon streusel muffins in an airtight container for a day or so at room temperature, or for several days in the refrigerator. Freeze, well wrapped, for longer storage.