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Cinnamon Swirl Coffee Cake Muffins with Walnuts
October 15, 2014 Katie Mitton

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! Click here to find your nearest store. Or, check for the products online.   Sandy Pomeroy

Filed in: breakfast, dessert, Recipes, snack
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Comments

Donna Gagne - March 1, 2016

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

Marlene Cox - March 1, 2016

Do you have the nutritional value for the cinnamon swirl muffins please

Joanne Lowe - March 1, 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.

Bailey Bissett - March 1, 2016

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/

Bailey Bissett - March 1, 2016

Hi Marlene! Unfortunately we don’t have the nutritional values for the cinnamon swirl muffins. Sorry!

Bailey Bissett - March 1, 2016

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.

Bailey Bissett - March 1, 2016

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 :)

Bailey Bissett - March 1, 2016

Hi Marlene, unfortunately we do not have nutritional information available for this recipe. Sorry!

Emily - March 1, 2016

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!

Katie Mitton - March 1, 2016

Thanks, Emily! The muffins are delicious—so glad you enjoyed them :)

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