Cinnamon Spelt Muffins

These huge cinnamon spelt muffins are topped with an irresistible crunchy cinnamon almond streusel. Perfect served warm for a weekend brunch. The muffins can be made with all-purpose or spelt flour.

These cinnamon spelt muffins remind me of the type of cakes you find in a bakery. Not quite a muffin top (more of a delicious dome) but deep and filling. They have light sponge with an irresistible crunchy almond topping.  

Quick and easy to make, these cinnamon spelt muffins make an awesome weekend brunch. Serve warm with a piping cup of coffee. Heaven.

Adapting the recipe to use all-purpose (plain) flour

I adore spelt flour, and I have spent a lot of time recreating recipes that were original made for regular flour. If you’ve never tried spelt, it needs to be on the top of your to-do list. This is especially true if you love pastry. Spelt flour is particularly great in pastry, creating a crust that has a delicious, almost nutty taste. However, if you don’t have spelt flour, by all means use your regular flour. There is no need to re-calculate ingredients or measurements, just do a straight swap and use all-purpose flour (known as plain flour in the UK) instead. 

Spelt flour cupcakes and muffins

Spelt is not only great in pastry; it works so well in cakes, too. Put two cakes side by side, one made with spelt flour and the other with all-purpose flour, and you would never know the difference. Fact. Here are some of my favourite spelt cupcake and muffin recipes:

• Raspberry and blackberry spelt cupcakes
• Polenta and spelt lime cupcakes
• Kladdkaka cupcakes 
• Lemon curd and elderflower cupcakes
• Chocolate overload spelt cupcakes
• Spelt doughnut muffins
• Chocolate spelt muffins

Print Pin

Cinnamon Spelt Muffins with an Almond Streusel Topping

Course Muffin

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 7 muffins

Ingredients

Muffins

• 70g (¼ cup + 2 tbsp) brown sugar
• 30g (2 tbsp + 1 tsp) white sugar
• 1 egg (medium)
• 60ml (¼ cup) vegetable oil
• 25g (1 tbsp + 2 tsp) butter
• 130ml (½ cup + 1 tbsp) milk
• 1 tsp vanilla extract
• 180g (1½ cups) spelt flour (see note 1)
• 1 tbs cinnamon
• 2 tbs baking powder

Streusel Topping

• 60g (¼ cup) butter (melted)
• 50g (1¾ oz) chopped almonds
• 2 tsp cinnamon
• 45g (3 tbsp + 2 tsp) brown sugar

Instructions

Streusel

• Melt the butter and allow to cool slightly.
• Mix the dry ingredients together and then stir in the butter. Set to one side while you make the muffins.

Muffins

• Pre-heat the oven to 190°C (375℉), and prepare a muffin tin (I used cupcake cases).
• Melt the butter and set to one side to cool a little.
• Whisk the sugars and egg together until light and fluffy.
• Add the butter, oil, milk and vanilla and whisk until everything is combined.
• Sift the flour, cinnamon and baking powder together and stir carefully into the wet ingredients until just combined.
• Using a spoon, dollop the batter into the muffin cases until almost full, leaving a small space (see note 2).
• Using your hands or a spoon, sprinkle over the streusel topping.
• Bake for around 18 minutes. The cakes are ready when an inserted skewer comes out clean. Serve warm. Enjoy!

Notes

 

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements

1. You can use the same amount of regular or spelt flour instead.
2. The measurements made 7 large muffins. You can use less batter in each case, and make more, if you prefer.