Plum Einkorn Streusel Muffins

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A mildly sweet streusel topping with hazelnut meal adds a sweet crunch and extra flavour to this plum muffin. It is quick and easy to toss together and a winner for an afternoon coffee or tea break. If you like, dress up these muffins with a drizzle of a sweet glaze, like basic powdered sugar icing or white chocolate glaze for extra richness and sweetness.

Streusel	Muffin Batter
80 g Einkorn flour 40 g Hazelnut meal 15 g Coconut sugar 50 g Butter, chilled and cubed	170 g Butter, softened 50 g Coconut sugar 2 Eggs, medium 1 tsp Vanilla powder 250 g Einkorn flour 3/4 tsp Baking soda 250 ml Kefir 350 g Plums, stoned and diced

Preheat oven to 180C/350F. Line a 12-cup muffin pan or ramekins with paper liners.
Combine all the ingredients for the streusel in a bowl. Using fingertips, rub together until mixture resembles breadcrumbs. Set aside while you make the muffin batter.
Cream the softened butter and coconut sugar in a bowl. Add the eggs, 1 at a time, beating well after each addition. Beat in vanilla powder.
Whisk together the einkorn flour and baking soda. Add half of the flour mixture to the butter mixture and fold until just incorporated, then add in kefir and finally the rest of the flour mixture. Fold until well combined. It is very important not to overmix the batter or muffins won't be tender and soft.
Spoon the mixture into the muffin cups and top with a few pieces of diced plums. Sprinkle the crumble topping over the plums. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool before transferring to a wire rack to cool slightly.

Plum Einkorn Streusel Muffins

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