Cinnamon Sugar Muffins

Cinnamon Sugar Muffins

By: Janet - Bettendorf, IA - 2016 Recipe Contest

"I took an old recipe that I had and updated it with almond milk to replace the whole milk. I used coconut oil and yogurt to replace the butter and included whole wheat pastry flour and walnuts in the recipe which were not there before. I replaced 1 cup of the sugar with a 1/2 cup of honey. I sprinkled the raw sugar and cinnamon on top to add an extra element of texture."

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.


Featured ingredient: Churro Coffee 8 oz. Bag Ground

  • 2 cups whole wheat pastry flour
  • 2 cups unbleached all purpose flour
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • 6 tablespoons Churro Gourmet Coffee
  • 1 teaspoon cinnamon
  • 1/2 cup raw sugar
  • 1/2 cup honey
  • 2 whisked eggs
  • 1 1/2 cups vanilla almond milk
  • 1 container- 5.3 ounce (3/4 cup) coconut crème Greek yogurt
  • 1/2 cup melted coconut oil
  • 2 teaspoons pure vanilla
  • 1 cup chocolate chips
  • 1 cup roughly chopped walnuts
  • 6 tablespoons raw sugar
  • 1 teaspoon of cinnamon


  1. Measure and place the first seven dry ingredients into a large mixing bowl. Blend slightly.
  2. Whisk the two eggs. Set aside.
  3. Place the 1/2 cup of coconut oil in the microwave for 15 seconds to melt. Add the honey, yogurt, melted coconut oil, vanilla, and eggs to the dry ingredients using a mixer. Mix until blended.
  4. Stir in the chocolate chips and roughly chopped walnuts. Blend the 6 tablespoons of raw sugar and 1 teaspoon of cinnamon together. Set aside.
  5. Place foil cupcake liners into cupcake pans and fill with muffin batter. Sprinkle 1/4-1/2 teaspoon of the cinnamon sugar mixture on the top . Bake at 350 degrees for 17 minutes. Makes 2 1/2 dozen muffins. Remove and let cool. Enjoy!