It's that time of year which calls for cozy autumn baking! These Cinnamon Crumble Muffins perfectly capture the essence of October. Naturally sweetened with coconut sugar and packing a tangy richness of Greek yogurt, these muffins are a delightful companion to a cup of tea, a heartwarming film and fluffy blanket!
Whether you're following this recipe, or using the alternatives to suit your taste and dietary requirements, these muffins will WOW you! They actually almost taste 'biscoffy'!
So lets talk through the ingredients:
Butter
I would suggest using unsalted butter - but if you do use salted, leave out the pinch of salt you will add with the dry ingredients. Butter will contribute to the moist and fluffy texture. You can try vegan butter which will be a great 1:1 swap, or coconut oil (set).
Coconut Sugar
Coconut sugar is a natural sweetener with a lower glycemic index. It provides a subtle caramel-like sweetness, and can be substituted 1:1 with other granulated sweeteners. You can substitute for light brown sugar or caster sugar.
Eggs
Eggs are important in this recipe as they act as a binding agent and provide structure to the muffins. I haven't attempted using a flax egg, but if you do try (1 tablespoon ground flaxseed plus 2.5 tablespoons water per egg), or banana.
Greek Yogurt
Greek yogurt provides moisture and tanginess to the muffins. You can replace this with dairy-free yogurt for a vegan version, but I love the benefits of greek yog, including its high protein content and probiotics.
Vanilla Extract
Vanilla extract enhances the flavour of the muffins. If you don't have any, you can use a dash of maple syrup, or use almond extract to change the flavour proifle.
Flour
I have used plain flour in these muffins. I haven't tried oat flour, but you can experiment 1:1 with gluten free flour for dietary preferences.
Baking Powder
Baking powder helps the muffins rise.
Bicarb
Bicarbonate of soda helps the muffins fluffy and light texture.
Ingredients:
Muffin
- 150g butter
- 150g coconut sugar (or light brown sugar – or caster sugar)
- 2 medium eggs
- 150g Greek yogurt
- 1 teaspoon vanilla
- 185g flour
- 1 teaspoon baking powder
- 0.5 tsp bicarbonate soda
Cinnamon Swirl
- 2 tbsp softened/nearly melted butter
- 2 tbsp cinnamon
- 50g coconut sugar
Crumble Topping
- 30g flour
- 25g coconut sugar
- 1 teaspoon cinnamon
- 2 tbsp cold butter
Method
Recipe
Ingredients:
Muffin:
- 150g butter
- 150g coconut sugar (or light brown sugar – or caster sugar)
- 2 medium eggs
- 150g Greek yogurt
- 1 teaspoon vanilla
- 185g flour
- 1 teaspoon baking powder
- 0.5 tsp bicarbonate soda
Cinnamon Swirl:
- 2 tbsp softened/nearly melted butter
- 2 tbsp cinnamon
- 50g coconut sugar
Crumble Topping:
- 30g flour
- 25g coconut sugar
- 1 teaspoon cinnamon
- 2 tbsp cold butter
Method:
- Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit) and prepare a 12-hole cupcake tin by lining it with cupcake liners.
- In a medium bowl, combine the butter and coconut sugar. Beat them together until the mixture becomes light and fluffy.
- Add the eggs, Greek yogurt, and vanilla to the bowl. Mix until all the ingredients are well combined.
- Sift the flour, baking powder, bicarbonate of soda, and a pinch of salt into the mixture. This step ensures a smooth, lump-free batter.
- Scoop the batter into the lined cupcake tin, filling each hole about two-thirds full.
- Now, let’s create the cinnamon swirl. In a small bowl, combine the three cinnamon swirl ingredients thoroughly.
- Take a spoonful of the cinnamon swirl mixture and gently swirl it through each cupcake using a toothpick. This step adds a lovely cinnamon flavor throughout.
- In a separate bowl, use a fork to combine all the crumble topping ingredients.
- Generously sprinkle the desired amount of crumble topping onto each cupcake. This adds a delightful, crunchy texture.
- Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into a cupcake comes out clean. This ensures they’re perfectly baked.
- Allow the muffins to cool, and then enjoy your cinnamon crumble muffins!
Enjoy, Lils xxx
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