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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.

StreuselMuffin 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 piece...