I just dug through a bunch of Easter Candy (hoping it’s not expired?) looking for any kind of Dark Chocolate. My cabinets are also Dark Chocolate-free. The only thing I could find were some Whoppers. Gag me. So anyway, yes, I have a bit of a sweet tooth/teeth.
These Cinnamon Sticky Muffins have just enough honey in them to feel dessert-y, and are filling enough for an afternoon snack. Because you dip the “Cinnamon Roll” mixture into the muffin batter, the middle is a pull-apart gooey delicious mess, and the top bakes into a slightly crunchy wanna-be Cinnabon. In a good way.
Cinnamon Bun Sticky Muffins, slightly adapted from kirbiecravings
Yield: about 8 muffins Time: Less than 30 minutes
1/2 cup of Coconut Flour (My favorite brand)
1 tsp baking powder
1/4 teaspoon of sea salt
1/3 cup almond milk
1/2 cup of honey
Cinnamon Topping Ingredients:
2 tablespoons of ground cinnamon
4 tablespoons of raw honey (or other sweetener you prefer)
2 tablespoons of melted butter (coconut oil or ghee will work too)
1/4 cup of chopped walnuts or other type of nuts
Preheat your oven to 350 degrees F.
To make the muffins, combine all dry ingredients and blend them well.
Add the wet ingredients to the dry ingredients and use a mixer to blend (get rid of any clumps of flour), or blend well by hand.
Fill muffin or cupcake liners about 3/4 of the way with batter.
Drip the cinnamon topping over the top of each muffin. Some of it will sink into the muffin batter. You can also use a toothpick to get more of the topping to spread into the batter by poking the topping into the batter
Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Cool and enjoy! Store for a few days at room temperature (covered) or keep in the refrigerator for a week or so.
If you try these I know you’ll love them. They take practically no time to make, your house smells good, your belly feels good. It’s all the great things about cooking in one recipe.