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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
Do you have the nutritional value for the cinnamon swirl muffins please
Hi Sandy:
Can you make this in a loaf instead of cupcakes? I’m suppose to make a coffee cake for church and this looks delicious. Thanks, Donna
Yes, you can definitely make this recipe into a cake. We think it would look great as a bundt cake. You may just need to adjust the bake time slightly.
Hi Marlene! Unfortunately we don’t have the nutritional values for the cinnamon swirl muffins. Sorry!
Hi Joanne! The easiest way to make these wheat free is to use a gluten free all purpose flour. Making a substitution with almond flour can be a bit more tricky and may require a little playing around. Here’s a recipe for our gluten free banana bread loaf that uses almond flour so you may be able to use it as a guide for your substitution! http://goodnessme.ca/blog/gluten-free-chocolate-chip-banana-bread/
Thanks, Emily! The muffins are delicious—so glad you enjoyed them :)
These are super good, made them exactly like the instructions said but didn’t have walnuts so I left th em out. A great holiday item or would be nice for a brunch…reminds me of a cinnamon bun!
Hi Marlene, unfortunately we do not have nutritional information available for this recipe. Sorry!
Hi Joanne! We wouldn’t suggest substituting almond flour for spelt flour but if you would like to use gluten free all-purpose flour instead that will definitely work! Thanks for your enthusiasm for Goodness Me! We’re glad that you’re enjoying the recipes :)
Excellent muffins! I would love to have the Chocolate Beet Muffin recipe as well! They are so good!
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Joanne Lowe
March 01, 2016
Could this recipe be made by substituting almond flour for the light spelt flour? Or is it a more complex substitution? If so, could you please give me some advice as I’d like to make it wheat-free. As well, I really do not like the taste of coconut or coconut flour (I’ve found an aroma-free coconut oil at Goodness Me that I like), so I’d like a substitution that didn’t include coconut flour. I was told that all coconut flours are not created the same, and some don’t have as strong a taste.
Thanks for any advice, I am so grateful for the wonderful recipes here on the Goodness Me site!!! After taking the Life Watchers course, I want to make treats too that are wheat-free.