Cinnamon Spelt Muffins with an Almond Streusel Topping
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
- You can use the same amount of regular or spelt flour instead.
- The measurements made 7 large muffins. You can use less batter in each case, and make more, if you prefer.
