Cinnamon Swirl Coffee Cake Muffins with Walnuts - Goodness Me!

Your Cart is Empty

Cinnamon Swirl Coffee Cake Muffins with Walnuts

October 15, 2014 1 min read 0 Comments

Cinnamon Swirl Coffee Cake Muffins with Walnuts

¾ cup butter (room temperature)
1½ cups coconut sugar
3 large free range eggs
1 cup full-fat sour cream
3 cups light spelt flour
1 tsp. baking powder
1 tsp. baking soda
½ cup chopped walnuts (optional)  
1 Tbsp ground cinnamon
¼ cup coconut sugar  

Preheat oven to 350°F. Grease 18 muffin cups (or use cupcake liners).   Beat butter and 1½ cups coconut sugar until it is light and fluffy. Add eggs one at a time, beating well after each addition.  Sift together spelt flour, baking powder and baking soda.  Add this mixture to the butter mixture in batches, alternating with the sour cream.  Mix until just incorporated.  Fold in walnuts, if using. In a separate small bowl, combine cinnamon and ¼ cup coconut sugar.  Mix well.  

Fill each muffin cup halfway with the batter. Sprinkle cinnamon mixture on top of cake batter in half-filled muffin tins. Drop 1 Tbsp batter on top of cinnamon mixture, covering as best you can. Take a butter knife and gently swirl the batter in each muffin cup (don’t overdo it). If desired, top with more chopped walnuts or more cinnamon/coconut sugar mixture.   Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Let cool and enjoy!  

You can find all of these products at your nearest Goodness Me! location! Clickhere to find your nearest store. Or, check for theproducts online.   Sandy Pomeroy

Katie Mitton
Katie Mitton

Katie has worked in the natural health & wellness industry for over 10 years and is currently studying to become a Registered Holistic Nutritionist. She is passionate about eating #feelgood food and recognized that this might look different for each and every person. She truly believes that in a healthy lifestyle, you can have your cake and eat your kale, too! Follow her on Instagram @katielmitts