For the Muffins
- 1/ 4 cup coconut sugar, or brown sugar
- 2 eggs, separated
- 1 1/ 2 cups milk
- 4 tablespoons unsalted butter
- 1 3/ 4 cups whole wheat flour
- 1 tablespoon baking powder
- pinch salt
For the Filling and Topping
- 1/ 2 cup brown sugar
- 2 tablespoons unsalted butter
- 2 teaspoons cinnamon
For the Cream Cheese Frosting
- 1/ 4 cup cream cheese
- 1 tablespoon milk
Preheat oven to 375ºF. Line a muffin tin and set aside.
To make the filling: Mix together all ingredients until well combined.
To make the muffins: Whisk together sugar and egg yolks in a large bowl. Add the milk and butter and beat to combine. In a separate bowl whisk the flour, baking powder and salt together. Add the dry ingredients to the wet and mix well to combine. Fold in the egg whites.
Pour 3 tablespoons batter into each cupcake liner. Add 1 teaspoon filling, then top with 2 more tablespoons muffin batter in each. Sprinkle remaining filling mixture evenly over the muffins.
Bake for 18-20 minutes. Let cool.
To make the cream cheese frosting: beat cream cheese and milk together until fluffier. Spread over baked muffins.