Holiday Snickerdoodle Muffins (Healthy)

These snickerdoodle muffins are the perfect guilt-free holiday treat. They are made using whole grain einkorn flour. I mill my own einkorn berries into flour using a mill attachment for my kitchen-aid mixer. This is a great way to buy in bulk and prep your cottage kitchen pantry. You can also buy whole grain einkorn flour from Jovial foods. These muffins are also made without cane sugar. They are sweetened only with maple syrup and still taste sweet and delicious. This recipe is a work in progress and I will be perfecting it over the holiday season. Keep checking back in for the final recipe that I will post before Christmas!

Yield: 12 muffins

Prep: 10 min

Bake: 15 min

Ingredients:

• 1/2 cup softened butter

• 1 egg

• 1/3 cup maple syrup

• 1/2 cup raw milk

• 1/4 cup yogurt

• 1 and 3/4 cup whole grain einkorn flour

• 3/4 tsp baking powder

• 1/4 tsp baking soda

• 3/4 tsp cream of tarter

• 1 tsp cinnamon

• 1/4 tsp salt

• For the topping

  • 2 tbsp melted butter

  • 4 tbsp sugar*

  • 2 tsp cinnamon

* You can substitute maple sugar or coconut sugar for the healthy option

Directions:

1. Preheat the oven to 375 F. Butter, oil or line a muffin pan.

2. Cream the butter in your stand mixer until smooth (about 3 min).

3. Add the maple syrup, raw milk, yogurt and egg. Mix until creamy (about 2 min.)

4. Add the flour, baking powder, baking soda, cream of tarter, cinnamon and salt. Mix using a stiff spatula until just combined.

5. Spoon the batter into the prepared muffin pan. Bake 15-17 min.

6. While the muffins are baking, melt the butter for the topping. In a separate small bowl, mix the cinnamon and sugar.

7. Once the muffins are done baking, brush the melted butter on top while still in the hot pan. Then sprinkle the cinnamon sugar mixture on top.

8. Allow to cool 10 min on a wire rack. Enjoy!