Kinako Muffins
Servings: 12 muffins
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Ingredients
Muffins
- 2 cups (250g) Bob's Red Mill 1 to 1 baking flour
- ½ cup (56g) kinako
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) sugar
- 2 large eggs
- 1 cup (285g) greek yogurt
- 1 teaspoon vanilla extract
Kinako butter
- 7 tablespoons (100g) unsalted butter, softened
- 10 tablespoons (70g) kinako
- 2-4 tablespoons honey
- 2 pinches salt
Streusel
- 3 tablespoons (42.5g) unsalted butter
- 2 tablespoons (14g) kinako
- ⅓ cup (41.7g) Bob's Red Mill 1 to 1 baking flour
- 3 tablespoons (37.5g) sugar
- 1 pinch salt
Instructions
Streusel
- Put all the ingredients into a bowl and using your hands, work the butter into the dry ingredients until it looks like pebbles. Set aside in the refrigerator.
Kinako butter
- Put all the ingredients into a bowl and stir together with a fork. Set aside in the refrigerator.
Muffins
- Preheat the oven to 410°F/210°C and line a muffin pan with paper liners.
- In a bowl, sift the gluten-free baking flour, kinako, baking powder, baking soda, salt, and set aside.
- In a large bowl, cream together the unsalted butter and sugar. Add the eggs one at a time, and then the greek yogurt and vanilla extract. Stir until combined.
- Add the dry ingredients into the wet ingredients and stir until combined.
- Fill each muffin well about halfway up, add a couple teaspoons of the kinako butter, and top with more muffin batter. Sprinkle each muffin with the streusel.
- Bake at 410°F/210°C for 5 minutes, then turn down the temperature to 374°F/190°C and bake for an additional 15 minutes.
- Cool in the pan for 5 minutes before taking them out onto a wire rack to cool completely.
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