Spiced Apple Walnut Muffins

Ingredients

8 tablespoons (113 g) unsalted butter
½ cup (105 g) brown sugar
1½ teaspoons cinnamon, plus ½ teaspoon for dusting
⅛ teaspoon nutmeg
⅛ teaspoon cardamom
2 tart apples, peeled and cut into ¼-inch dices
⅓ cup (50 g) seedless raisins
¼ cup (30 g) walnuts, chopped
zest of 1 orange
2 large eggs
¼ cup (50 g) sugar, plus 2 tablespoons for dusting
All-Purpose Einkorn Flour or 2¾ cups (264g) Jovial Whole Wheat Einkorn Flour or 1⅓ cups (267g) Jovial Einkorn Wheatberries, ground to flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1 cup (240 g) buttermilk or kefir, or 1 cup (240 g) milk or non-dairy milk soured with 1 teaspoon apple cider vinegar

Makes 12 muffins

Preheat the oven to 425°F. Line a muffin tin with paper liners.
Heat butter, brown sugar and spices in a large skillet on medium-low heat until the mixture begins to bubble. Add the apples and cook for 5 minutes. Add the raisins, walnuts and orange zest. Set aside to cool.
In the bowl of a standing mixer fitted with a wire whip, beat eggs and ¼ cup (50g) of sugar on high speed for 5 minutes until the mixtures is very thick and creamy.
Sift together the flour, baking powder, baking soda, and salt in a medium bowl.
Fold ⅓ of the flour mixture into the eggs until most of the dry flour is absorbed, then fold in half of the buttermilk. Continue with ⅓ flour, ½ buttermilk, and the remaining flour.
Fold in the apple mixture from the skillet until well-combined.
Spoon the batter evenly into the muffin cups.
Mix the remaining 2 tablespoons of sugar and ½ teaspoon of cinnamon in a small bowl. Dust the tops of the muffins with the cinnamon sugar.
Place the muffins in the oven, then lower the oven heat to 375°F. Bake for 30 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Let cool in the pan for 15 minutes, then remove from the pan and cool completely. The muffins can be stored in an airtight container for up to 3 days.