While in the middle of making these muffins, I noticed the amount of sugar seemed to be a little on the high side, so I decided to not make the topping, but added both teaspoons of cinnamon to the batter. They turned out perfectly, didn’t need the extra sugar topping and you could actually easily get away with adding about 1/4 cup less than stated to the batter. I’d like to play around with this recipe a little more by using either coconut oil or applesauce in lieu of the oil. These muffins were wolfed down by my boys, so they will definitely be on the regular muffin rotation. And I love that the original recipe calls for spelt flour. It took me exactly 20 minutes to get these into the oven.
1 3/4 cups spelt flour (or use all-purpose flour or white whole wheat if spelt isn’t available)
2 teaspoons baking powder
2 teaspoons ground cinnamon
2/3 cup (packed) light brown sugar, plus 4 teaspoons for sprinkling (see above)
1/2 cup honey
1/4 cup plain yogurt
1/2 cup flavorless vegetable oil (see above)
1/2 cup raw unblanched almonds (or 1/4 cup if you are not doing the topping)
Preheat the oven to 400 degrees and line your 12 cup muffin tin with paper muffin cups. (I do suggest using them as mine stuck pretty well to the tin even though I greased it well.)
Peel and core the apples, then chop into small dice (about 1/4 inch, but please don’t measure) and put them to one side.
Measure the flour, baking powder, and 1 teaspoon of the ground cinnamon into a bowl.
Whisk together the 2/3 cup brown sugar, honey, yogurt, oil and eggs in another bowl.
Chop the almonds roughly and add half of them to the flour mixture, and put the other half into a small bowl with the second teaspoon of ground cinnamon and the 4 extra teaspoons brown sugar. This will make the topping for the muffins. (I omitted this step.)
Now fold the wet ingredients into the dry. Add the chopped apple, and stir to combine but don’t overmix. To remind you: a lumpy batter makes for lighter muffins.
Spoon this bumpy batter into the paper cups, then sprinkle with topping. Bake for 20 minutes.
Allow to cool for 5 minutes before removing carefully from pan. Allow to cool on rack.