Ingredients:

  • 100g all-purpose flour
  • 65g coconut sugar
  • 2 tsp ground cinnamon
  • 45g unsalted butter, melted
  • 1 pinch salt
  • 2 tbsp coconut sugar
  • 1 tsp ground cinnamon
  • 250g all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 large egg, room temperature
  • 100g coconut sugar
  • 245g full-fat Greek yogurt
  • 60ml unsweetened applesauce
  • 2 tsp vanilla extract
  • 2 tbsp milk

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a 12 cup standard muffin tin with paper liners. Note: The high starting heat is non negotiable for the dome.
  2. Prepare the streusel topping: In a small bowl, whisk 100g flour, 65g coconut sugar, 2 tsp cinnamon, and a pinch of salt. Drizzle in 45g melted butter and toss with a fork until moist clumps form.
  3. Prepare the cinnamon swirl: In a small ramekin, mix 2 tbsp coconut sugar and 1 tsp cinnamon until uniform in color.
  4. In a medium mixing bowl, whisk the egg and 100g coconut sugar vigorously for 1 minute until pale and slightly frothy.
  5. Whisk in the Greek yogurt, applesauce, and vanilla extract until smooth and no yogurt lumps remain.
  6. Gently fold in 250g flour, baking powder, baking soda, and 0.5 tsp salt using a silicone spatula. If the batter is too stiff, fold in 2 tbsp of milk until just combined.
  7. Divide half of the batter among the 12 muffin cups. Sprinkle the cinnamon swirl mixture evenly over the batter, then top with the remaining batter until cups are 3/4 full.
  8. Generously press the prepared streusel clumps into the top of each muffin.
  9. Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (177°C) and bake for an additional 13-15 minutes until a toothpick comes out clean.