Since I love the cinnamon in any type of baked goods, I doubled the originally asked for amounts, and with my next batch I might even triple it. We´ll see.
Cinnamon Swirl Muffins (makes 8 – 10)
Muffin Ingredients:
- 1/2 cup yoghurt- 1/4 cup honey
- 2 eggs
- 2/1/2 cups ground almonds / almond flour
- 1/4 tsp. salt
- 1/2 tsp. baking soda / baking powder
Cinnamon Topping Ingredients (already doubled amounts from original recipe)
- 4 Tbsps. cinnamon- 8 Tbsps. honey
- 4 Tbsps. unsalted butter
- 1/2 cup chopped nuts (walnuts, hazelnuts, etc.)
What to do:
- Combine yoghurt, honey and eggs with a spoon
- add ground almonds, salt and baking powder and blend with each step
- place cupcake liners in muffin pan or grease muffin pan with butter/coconut oil; then add about a Tbsp of dough to each form
- heat oven to 350F
- blend liquid butter, cinnamon and honey in a separate bowl
- add 1 Tbsp of topping to the center of each muffin
- top each muffin with remaining batter
- add nuts (unfortunately, I didn´t have any)
- add any remaining cinnamon topping and swirl in using a toothpick
- bake for about 25 to 30 minutes (until toothpick comes out clean)
- enjoy with whipped cream and fruit
As you can see, mine stayed in the oven a tad too long, but still tasted great. I loved the cinnamon mix when still warm and fresh out of the oven.
Next time I make these, I´ll take 1/1/2 times the muffin dough recipe and maybe even triple the cinnamon topping. That way, I will have sufficient dough for 2 layers of each.
Either way, this recipe will get a spot in my little recipe basket
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