How to Make Cinnamon Sugar Muffins1. Prepare Your Pan: Preheat your oven to 350°F / 177°C.
Line a standard 12-well muffin pan with paper liners or use a silicone muffin pan for easy release. 2.
Mix Dry : In a large mixing bowl, whisk together the blanched almond flour, erythritol, baking powder, ground cinnamon, and sea salt until no lumps remain. 3.
Combine Wet : In a separate medium bowl, whisk the eggs, milk, melted oil, and vanilla extract until smooth.
Pour the wet mixture into the dry and stir until just combined. Gently fold in the hulled hemp seeds. 4. Fill and Bake: Carefully divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters of the way.
Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
Let the muffins cool slightly in the pan. 5. Make the Topping: While the muffins are cooling, prepare the topping.
Place the melted oil in one small bowl.
In another small bowl, stir together the granulated erythritol and ground cinnamon. 6.
Coat the Muffins: Once the muffins are cool enough to handle, brush the top of each warm muffin with the melted oil, then generously sprinkle with the cinnamon-erythritol mixture. Gently tap off any excess and repeat with the remaining muffins.
Serve warm!
