1/3 cup packed brown sugar
1/4 cup rolled oats
1/2 cup all purpose flour
3 tablespoons butter, softened
1/4 cup chopped pecans
3 tablespoons butter
1/2 cup brown sugar
1 1/2 tablespoons ground cinnamon
1/2 cup (1 stick) butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups all purpose flour
1/2 cup rolled oats
2 tablespoons cornstarch
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup cinnamon chips or butterscotch chips
Preheat oven to 400 degrees F. Line a 12 cup muffin pan with paper liners or grease it lightly.
Prepare the topping by mixing brown sugar, oats, flour, and butter together until crumbly. Add pecans to mixture; set aside.
Prepare the filling by mixing butter, brown sugar, and cinnamon together; set aside.
To make the batter: In a large bowl, combine the melted butter, milk, and eggs. In a separate bowl, whisk together the flour, oats, cornstarch, sugar, baking powder, salt, and nutmeg. Add chips to the mixture, then combine the dry ingredients with the liquid mixture, stirring just until combined.
Divide half the batter evenly among the muffin cups. Dollop 2 teaspoons of the filling mixture onto each muffin, then top with the remaining batter. Sprinkle with the topping mixture, pressing in lightly.
Bake in the preheated oven for 20 - 25 minutes until golden brown. Remove from oven, wait 5 minutes before transferring muffins from pan to wire rack to cool.