Maple-Pecan Ripple Muffins

by Brynie Greisman

Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi

I’ve been in the muffin business for close to 20 years. I always enjoy creating new flavors of  wholesome muffins, using less fat and sugar and more healthful ingredients. This recipe has maple syrup and extract, and toasted and candied pecans so you have loads of maple flavor and crunchy pecans in every bite. Perfect with a cup of tea. And a cinnamon stick of course!

YIELDS 15 MUFFINS

• 1 cup sour soy milk (2 full Tbsp vinegar in a 1-cup measuring cup; add soy milk to the top; let sit for at least 10 minutes, until it curdles and thickens)
• 2½ cups flour (I use 80% whole wheat)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ⅓ cup light brown sugar
• 3 Tbsp chopped toasted pecans
• 2 Tbsp chopped candied pecans
• ⅓ cup maple syrup (natural organic preferred)
• ¼ cup oil
• ¼ cup unsweetened applesauce
• ¼ cup soy milk
• 2 eggs
• 1 tsp maple extract
• ½ tsp vanilla extract

CRUMBLE

• full ⅓ cup dark brown sugar
• ¼ cup flour
• 2 Tbsp chopped toasted pecans
• 2 Tbsp chopped candied pecans
• ½ tsp cinnamon
• pinch salt
• 1½–2 Tbsp oil

Preheat oven to 350°F (175°C). Line a muffin pan with paper liners and spray with cooking spray.

To prepare the crumble, combine the brown sugar, flour, pecans, cinnamon, and salt in a small bowl. Mix well with a fork. Pour in the oil, starting with 1 Tbsp, and add more just until mixture becomes crumb-like but not too wet. Set aside.

Whisk the flour, baking powder, baking soda, salt, sugar, and pecans in a large bowl. Make a well in the center. Add the maple syrup, oil, applesauce, soy milk, eggs, extracts, and sour soy milk. Gently stir until combined; do not overmix.