The deciding factor to make these muffins was that I had all the ingredients. Not to mention the adorable ceramic muffin pan that Love and Lemons baked hers in. I knew right away it must have been from Anthropologie. Love that store. I think I'll write to Mackenzie-Childs to see if they would consider making a ceramic muffin pan to match the rest of their ceramic pieces.
The recipe below is vegan and will yield 12 muffins. This is my kind of muffin. I just ate two in a row (they were delicious warm) which I never do. A keeper for sure.
2 cups spelt flour (can use whole wheat or all purpose flour)
3 teaspoons baking powder
3 teaspoons cinnamon
1/2 teaspoon salt
2 tablespoons melted coconut oil
1/3 cup cane sugar
1 1/4 cup almond milk, at room temp
1 teaspoon vanilla extract
1/3 cup crushed (unsalted, raw) walnuts
3 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt (you can really taste this in the topping so decrease if you prefer)
1 tablespoon (hardened) coconut oil
frozen blueberries, optional
Instructions Preheat oven to 350 degrees. Prepare 12-cup muffin pan with cupcake liners or cooking spray. Make the crumbly topping by crushing walnuts and mixing them with brown sugar, cinnamon and salt. Using your hands, work in the hardened coconut oil until incorporated but still very crumbly. Set aside. Make the muffins, first sift together the dry ingredients. In a separate bowl, by hand, whisk together the wet ingredients. Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Don’t overmix. Scoop a heaping tablespoon of batter into each muffin cup (just enough so the batter covers the bottom. Sprinkle in some of the crumbly topping, and a few blueberries each. Add the remainder of the batter, more crumbly topping and a few more blueberries. Bake for 18-22 minutes or until a toothpick comes out (nearly) clean.