Whole Wheat Pecan Crumb Muffins
We're a week into November. It's most definitely fall at this point. In fact, in a month's time, it'll be winter.
I don't know why I felt the need to bring up such a painful topic. Winter is a touchy subject for me. I think my point was that to help get your days started in these cold, dark, dreary days ahead (sorry, I got a bit carried away there), you're (I'm, really) gonna need comforting, cozy breakfasts.
And these whole-wheat pecan crumb muffins? They're just that.
Muffins are awesome, because they're cake, but still a totally acceptable breakfast choice. Not that I'd necessarily be opposed to eating muffins for dessert + snack + dinner in a pinch as well. But I just feel that muffins are more special when they're eaten for breakfast.
But these pecan muffins in particular would make an ideal breakfast choice. Because this recipe is 100% whole-wheat. Making it a bit more wholesome.
I used white whole-wheat flour instead of regular whole-wheat flour for these muffins. I found that when using regular whole-wheat flour, the crumb topping tasted too mealy and whole-wheaty and healthy, and the actual muffin itself came out slightly too dense and heavy.
White whole-wheat flour is just as wholesome as regular whole-wheat flour, but it lends desserts a lighter taste and texture. Which is just what was needed for these particular muffins.
These whole-wheat muffins have got that perfectly fluffy, moist texture that all respectable muffins require. They're not heavy and not too crumbly, but they're also not light as air and super flurrrfy. They're right in the middle. They're perfect.
There's also primarily brown sugar in these pecan crumb muffins as opposed to granulated sugar. The brown sugar helps make these muffins moist and rich and tender as well.
And then there's a bit of cinnamon thrown into the batter, because a lil cinnamon never hurt anybody (err, well, maybe I take that back; I've watched quite a few cinnamon challenge videos on YouTube).
About the pecans. TOAST THEM.
Seriously, it's game changing for that extra nutty flavor and crunch. Regular pecans are great - they're crunchy, they're nutty - they work. But toasted pecans really up the ante. Once baked in the oven for nine minutes, the pecans taste fresher, have a crisper (or is it crispier?) crunch, are way more flavorful and nutty and rich, and smell wonderful too.
Toasted pecan bits, studded into these muffins, affording you a fluffy, moist cake crumb and a crispy, nutty pecan crunch in every bite - these are the things that make my world go round.
Oh, and the crumble! If a dessert has a crumb topping, it's bound to be my favorite part of that dessert. And while I do love these actual muffins, the crumble is still the best part for me. This crumb topping is made with some flour, some brown sugar, some cinnamon, and some oil. And it's amazing.
As usual, this is a quick and easy recipe. One bowl to mix together the muffin ingredients, one bowl to mix together the tasty brown sugar crumble ingredients, one spatula, one muffin tin, some muffin liners or spraying oil, an oven, and you're good to go.
Soft, fluffy, tender, moist, dairy-free, easy, whole-wheat muffins, packed with toasty pecan bits, and topped generously with a brown sugar crumble.
Winner winner, muffin dinner (and breakfast and dessert and lunch and midnight snack and midday snack and snack in general).
Whole Wheat Pecan Crumb Muffins
Yield: 9 large or 12 regular muffins
1 ½ cups packed white whole-wheat flour
1 cup light brown sugar, packed
¼-½ cup granulated sugar (depending on how sweet you want your muffins)
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
1 large egg
¾ cup milk (or non-dairy milk)
½ cup oil (canola, vegetable, melted coconut)
2 teaspoons vanilla extract
1 ½ cups pecans, chopped
Crumb Topping:
½ cup white whole-wheat flour
½ cup light brown sugar, packed
1 teaspoon cinnamon
3-4 tablespoons oil
Preheat oven to 350 F. Line a 12-cup muffin tin with liners or grease well with baking spray.
Spread the pecans onto a baking sheet and toast in the oven for 9-10 minutes. Let cool.
Meanwhile, in a large bowl, stir together the first six dry ingredients, through salt.
Make a well in the center and add in the egg, milk, oil, and vanilla extract and stir everything together until just combined. Stir in cooled, toasted pecans last.
In a small bowl, make crumble: mix together flour, brown sugar, and cinnamon. Add in oil and mix until crumble forms.
Using a large ice cream scoop, drop muffin batter into prepared muffin tins, filling ¾ full. Sprinkle crumble evenly over each muffin. Bake muffins for 18-21 minutes for regular muffins or 23-26 minutes for large muffins, or until a toothpick inserted into the center of one comes out clean.
Allow muffins to cool before removing from tins.
