Einkorn Muffins with Cinnamon Sugar topping

https://aberlehome.com/sourdough-einkorn-donut-muffins/#mv-creation-83-jtr 

ngredients

• 240g whole wheat einkorn flour
• 2 teaspoons baking powder (see notes for high altitude adjustment)
• 1/2 teaspoon baking soda
• 1/4 teaspoon + 1/8 teaspoon kosher salt
• 3/4 teaspoon ground nutmeg (decrease if using freshly-ground)
• 120g granulated sugar
• 6 Tablespoons salted butter, melted and slightly cooled
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 100g sourdough starter (ripe or discard), 100% hydration
• 240g (1 cup) natural sour cream

• 1 Tablespoon salted butter, melted and slightly cooled
• 3 Tablespoons granulated sugar
• 1 teaspoon ground cinnamon

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Instructions

1. Preheat oven to 425°F. Line a standard muffin pan with paper liners.
2. Prepare dry ingredients: In a medium-size bowl, whisk together einkorn flour with baking powder, baking soda, salt, and nutmeg until thoroughly combined. Set aside.
3. Mix: In a large bowl, add granulated sugar, melted butter, eggs, and vanilla extract. Beat with a whisk or an electric hand mixer on medium speed until combined. Beat in sourdough starter and sour cream, scraping down the sides of the bowl as needed. Add reserved dry ingredients. Mix on low speed until combined.
4. Scoop the batter evenly into the 12 wells of the prepared muffin pan using a large scoop or a small measuring cup.
5. Bake: Bake on the center rack for 5 minutes at 425°F, then without opening the oven door, lower the oven temperature to 375°F and bake for an additional 10-12 minutes until a toothpick inserted in the center of the muffins comes out clean.
6. Cinnamon-sugar topping: Allow muffins to cool in the pan for 10 minutes. While the muffins are cooling, melt the butter for the topping and stir together the granulated sugar and cinnamon-sugar in a small bowl.
7. Transfer muffins from the pan to a wire rack. Brush the top of the first muffin with melted butter using a pastry brush (an even, thin layer works the best) and then immediately invert the muffin into the cinnamon-sugar mixture to coat. Repeat with the remaining muffins, then serve.

Notes

• Freshly-milled flour: If milling your own einkorn wheat berries, weigh berries prior to milling to make the right amount of flour for the recipe. Mill on the finest setting.
• Sourdough starter notes: A whole wheat starter was used for this recipe, but an all-purpose starter would work as well. If you don't have a starter, sub with 50g additional einkorn flour and 50g milk. If using discard, make sure it's not so old it imparts an unpleasant flavor.
• High altitude adjustment: I use only 1 ½ teaspoons baking powder and 1/3 teaspoon baking soda at 9,000ft elevation.
• How to store: The topping is most fresh if eaten the same day. After the muffins have cooled completely, store in an airtight container at room temperature for up to three days, or freeze for longer storage. Leave at room temperature to thaw. Topped with melted butter and cinnamon sugar just prior to serving.