Einkorn Apple Cinnamon Muffins
These apple cinnamon einkorn muffins are soft, cozy, and perfectly spiced for fall mornings. Naturally sweetened with maple syrup and filled with fresh grated apples, each bite has a warm, comforting flavor. A buttery cinnamon-walnut crumble on top adds the perfect sweet crunch, making these muffins a wholesome treat for breakfast or an afternoon snack.
Ingredients
- 210g (1¾ cups Einkorn flour all purpose
- 2 tsp Baking powder
- 1.5 tsp Ground cinnamon powder
- 1/4 tsp Cardamon powder
- 1/4 tsp Baking soda
- 3g (1/2 tsp) Fine sea salt
- 113g (1/2 cup) Melted butter salted slightly cooled
- 150g (1/2 cup) Maple syrup
- 90g (1/2 cup) Grated/shredded apple packed and lightly squeezed of excess liquid.
- 2 large Eggs
- 2 tsp Vanilla extract
Cinnamon filling
- 1/4 cup Chopped walnuts
- 28g 2 tbsp Melted butter
- 2 tbsp Coconut sugar
- 2 tbsp Maple sugar or Granulated For a crunchier topping use granulated sugar
- 1/2 tbsp Cinnamon powder
- 3 tbsp Einkorn Flour
Instructions
- Preheat and prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease with butter or oil.
- Mix the dry ingredients: In a medium bowl, whisk together einkorn flour, baking powder, cinnamon, cardamom, baking soda, and fine sea salt. Set aside.
- Combine the wet ingredients: In a large mixing bowl, whisk together the cooled melted butter, maple syrup, eggs, and vanilla extract until smooth.
- Add the apples: Fold the grated apple into the wet ingredients until evenly distributed.
- Mix wet and dry ingredients: Add the dry ingredients to the wet mixture and stir gently until just combined. Do not overmix—einkorn flour absorbs liquid slowly and will thicken as it rests.
- Make the crumble: As the batter rests, combine chopped walnuts, melted butter, coconut sugar, maple sugar, einkorn flour and cinnamon to a bowl. Use a fork or hands to mix until course crumbles form.
- Fill the muffin cups: Evenly scoop the batter between all 12 cups.
- Add the crumble topping: Sprinkle the cinnamon walnut filling evenly over the tops of each muffin.
- Bake: Bake for 16–20 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
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