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Parve
Easy
12 Servings
Allergens 
1 Hour
Diets
I’m crazy about cinnamon, so when Chanie suggested doing a cinnamon crumb muffin, I was pumped and created a muffin using a lot of it! The smell of these muffins baking reminds me of that insanely delicious aroma that wafts around in malls near the Cinnabon bakeries. Now you can eat it — albeit in muffin form and a healthier version, but I presume that these taste at least as good!
Yields 12 muffins
2 cups flour (I used Shibolim White Spelt)
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup oil
1/3 cup golden sugar (or light brown sugar)
2 eggs
3/4 cup Gefen Almond Milk (no sugar added)
2 teaspoons vanilla extract
1/3 cup brown sugar
2 teaspoons Gefen Cinnamon
1/3 cup brown sugar
3/4 cup flour (I used Shibolim White Spelt)
2 teaspoons Gefen Cinnamon
2–3 tablespoons oil
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a muffin pan and spray with cooking spray.
Mix filling ingredients in a small bowl. Set aside.
Prepare the crumb topping by mixing the brown sugar, flour, and cinnamon.
Add two tablespoons oil (plus more, up to three tablespoons, if necessary) and mix to form crumbs. Set aside.
Combine the flour, baking powder, and salt in a large bowl. Add the oil, sugar, eggs, almond milk, and vanilla. Mix until it begins to come together. (If you don’t mind dirtying another bowl, combining the liquid ingredients first and then adding it to the dry ingredients will make it easier.)
Place a very heaping tablespoon of the batter into each muffin cup. Top with a spoonful of the filling mixture. Cover that with another heaping tablespoon of batter, which should fill the muffin cups 3/4 of the way.
Sprinkle the crumb topping evenly over all muffins. Be generous. You can never have too much crumb! Slide into the oven and bake for five minutes.
Turn oven temperature down to 375 degrees Fahrenheit (190 degrees Celsius) and continue baking for another 15 minutes or until muffins are golden brown. Remove from oven and cool, out of the pan, on a cooling rack.
Food and Prop Styling by Shiri Feldman
Food Prep and Styling by Chef Suzie Gornish
Photography by Naftoli Goldgrab
How Would You
Rate this recipe?
Made these as directed but wasn’t impressed. The muffin itself didn’t taste of much, and way too cinnamon-y for my taste. Good, but wouldn’t make again.