Cherry Muffins with Crumb Topping

Ingredients

• 360 g spelt whole wheat flour
• 2.5 tsp baking powder
• 0.5 tsp Baking soda
• 300 g cherries (pitted)
• 2 tsp ground cinnamon
• 1 vanilla pod
• 1 egg
• 130 g honey
• 90 ml olive oil
• 250 ml buttermilk
• 50 g butter

Instructions

1. 1.

   Mix 260 g flour, baking powder, baking soda, cherries, and cinnamon for the batter. Split the vanilla pod lengthwise and scrape out the seeds with a knife.

2. 2.

   Whisk the egg in another bowl, add 90 g honey, 80 g oil, vanilla seeds, and buttermilk; mix well. Then fold in the dry ingredients briefly until just moist.

3. 3.

   For the crumb topping, combine remaining flour with honey and butter by hand to form crumbs. Grease the muffin tin cavities with the remaining oil.

4. 4.

   Fill the batter into the tin cavities and sprinkle with crumb topping. Bake the cherry muffins in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 20–25 minutes until golden yellow. Let them rest in the tin for 5 minutes, then remove from molds and serve.