I absolutely love cinnamon, so any time I can bake with it, I do. These muffins are perfect when you want a cross between a cinnamon roll and coffee cake. Yields 12 muffins. 


2 cups organic all-purpose flour (sub almond flour)
1 Tbsp baking powder
½ tsp salt
cup sugar (sub coconut sugar)
¼ cup organic unsalted butter, melted and cooled (sub ghee or vegan butter)
1 egg
1 cup 2% organic milk (sub almond milk)
cup unsalted butter (sub ghee or vegan butter)
1 cup brown sugar, packed (sub brown coconut sugar)
2 Tbsp cinnamon
Crumb Topping:
cup granulated sugar (sub coconut sugar)
cup dark brown sugar (sub brown coconut sugar)
¾ tsp ground cinnamon
tsp salt
8 Tbsp organic unsalted butter, melted (sub ghee or vegan butter)
1¼ cup cake flour (sub almond flour)
Frosting Drizzle: 
1 cup powdered sugar (sub date sugar)
2 tsp cinnamon
3 Tbsp organic unsalted butter, melted (sub ghee or vegan butter)


Preheat the oven to 375º. Line 12 Muffin tins. In a mixer with paddle, combine the flour, baking powder, salt and sugar. In another bowl, combine the butter, egg and milk. Pour this into the dry ingredients and and mix until just combined, do not over mix. 

In a medium bowl, combine the filling ingredients. Using a small spoon, place 1 Tbsp of batter into each muffin liner, repeat for all 12. Then layer 1 Tbsp of filling into each muffin, spreading across the batter to cover it entirely. Fill all of the muffins with the remaining batter evenly over each one This creates the gooey center.Set aside and prepare crumb topping.

Crumb Topping
In a small bowl, combine all the crumb topping ingredients. Use your fingers to pinch the topping into a crumbly mixture, if it is not already crumbly once combined. Spoon 1-2 Tbsp over each muffin. This will be messy and spill all over. You want to fully cover the entire muffin top with crumble (it will bake into the top). Bake for 15 min, then turn on the broiler and make sure the crumble has melted a bit into the top and isn't too white and flakey. You can broil for a minute or so but be careful not to burn them! Transfer to a wire rack and cool completely.

Prepare the drizzle frosting by combining all the ingredients in a small bowl. Using a spoon, drizzle the topping back and forth zig zagging over the tops of the muffins. It will sort of disappear so try to cover any flakey bits to hold them down.
These are great for brunch and reheat really well!