Maple-Pecan Ripple Muffins

Brynie Greisman March 5, 2025

5.0 (1 reviews)

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

31

1h 8

Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Soy, Gluten, Wheat, Tree nuts, Egg

Cook Mode Keep your screen awake while you cook

Ingredients

Maple-Pecan Ripple Muffins

1 cup sour soy milk (2 full tablespoons 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)
2 and 1/2 cups flour (I use 80% whole wheat, such as Shibolim)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup light brown sugar
3 tablespoons chopped toasted pecans
2 tablespoons chopped candied pecans
1/3 cup maple syrup (natural organic preferred)
1/4 cup oil
1/4 cup Gefen Unsweetened Applesauce
1/4 cup soy milk
2 eggs
1 teaspoon maple extract
1/2 teaspoon vanilla extract

Crumble

full 1/3 cup Haddar Dark Brown Sugar
1/4 cup flour, such as Shibolim
2 tablespoons chopped toasted pecans
2 tablespoons chopped candied pecans
1/2 teaspoon Gefen Cinnamon
pinch salt
1 and 1/2–2 tablespoons oil

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brynie greisman freezer-friendly maple muffins nuts pecans wholesome

Directions

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). 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 one tablespoon, 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.
Spoon a full tablespoon of batter into each muffin cup. Sprinkle with crumble. Add another full tablespoon of batter, and top with remaining crumble. Bake for 22–24 muffins. These muffins freeze well.

Notes:
Do not use imitation maple syrup.

Description:
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi

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1 Comment

Elisheva • 1 year ago

This is the best muffin recipe ever!!!

Maple-Pecan Ripple Muffins

Brynie Greisman

Family Table by Mishpacha Magazine

Recipe Description:

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

Ingredients

Maple-Pecan Ripple Muffins

1 cup sour soy milk (2 full tablespoons 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)
2 and 1/2 cups flour (I use 80% whole wheat, such as Shibolim)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup light brown sugar
3 tablespoons chopped toasted pecans
2 tablespoons chopped candied pecans
1/3 cup maple syrup (natural organic preferred)
1/4 cup oil
1/4 cup Gefen Unsweetened Applesauce
1/4 cup soy milk
2 eggs
1 teaspoon maple extract
1/2 teaspoon vanilla extract

Crumble

full 1/3 cup Haddar Dark Brown Sugar
1/4 cup flour, such as Shibolim
2 tablespoons chopped toasted pecans
2 tablespoons chopped candied pecans
1/2 teaspoon Gefen Cinnamon
pinch salt
1 and 1/2–2 tablespoons oil

Directions

Step 1 - Prepare the Crumble

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). 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 one tablespoon, and add more just until mixture becomes crumb-like but not too wet. Set aside.

Step 2 - Prepare the Muffins

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.
Spoon a full tablespoon of batter into each muffin cup. Sprinkle with crumble. Add another full tablespoon of batter, and top with remaining crumble. Bake for 22–24 muffins. These muffins freeze well.

Step 3 - Credits