Cinnamon Swirl Crumb Muffins

So today was the last day of school for my oldest kiddo today....the end of kindergarten. Looking back at her first day pictures and now her last day pictures she has grown up so much :-/, I am still undecided about how I feel about this!

It was a half day, so we had time just her, me and the little man before he went down for a nap. She asked if we could bake together, so that is what we did :)

You have heard me say time and time again that baking is NOT my thing. Cooking is great, baking - not so much. I have never been a great rule follower, so the precise measuring of ingredients required in baking does not usually jive with my style...but when the kids ask to spend time in the kitchen with you...you do it..... and if all results tasted like these, I'd bake all day long.

These were good... like 12 gone in 2 days good....like seriously contemplating telling my child I don't know what happened to the last muffin while I brush crumbs off my shirt kind of good.

Cinnamon Swirl Muffins

Makes 12 standard sized muffins

• 2 cups whole wheat pastry flour
• 1/3 cup honey
• 1 tbsp baking powder
• 1 tsp salt
• 1/4 cup coconut oil
• 1 egg
• 1 cup milk (I used almond, I imagine any kind will work)
• 1 tsp ground cinnamom
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract

for the crumb topping:

• 1/3 cup whole wheat pastry flour
• 1/3 cup brown sugar
• 3 tbsp softened butter
• 1/2 tsp of cinnamon
• 1/4 tsp ground nutmeg

for the cinnamon swirl filling:

• 1/3 cup melted butter
• 1/4 cup pure maple syrup (or honey)
• 1 tsp cinnamon
• 1 tsp vanilla extract

Preheat oven to 350 degrees and line one 12-cup muffin pan with greased silicone liners (or just grease you muffin tins really well - I used coconut oil to grease)

Make the crumb topping: Combine all ingredients until mixture resembles coarse crumbs. Set aside until ready to use.

Make the filling: whisk together all ingredients until well combined. Set aside until ready to use.

Make the muffins: combine flour,baking powder, and salt in a large bowl. In a separate, smaller bowl, whisk together honey, oil, egg, and milk. Pour wet ingredient mixture over dry ingredient mixture and stir with big wooden spoon until just combined.

Add batter to each of the prepared muffin cups (I used an ice cream scoop). Top each muffin cop with about 1/2 to 1 tablespoon of the cinnamon/maple syrup filling and swirl around into batter using a toothpick, skewer, knife, etc...

Cover muffins with butter/sugar crumb topping

Bake at 350 degrees for 15-20 minutes or until a toothpick inserted comes out clean.
Let cool in pan for a few minutes before carefully removing to a wire rack to cool completely.

So I guess baking isn't all that bad after all :) These were great muffins but making them with the kids was even sweeter :)

Happy Eating!