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Parve
Easy
12 Servings
Allergens 
50 Minutes
Diets
This recipe is 100% whole-wheat but uses white whole-wheat flour instead of regular. I found that when I used regular whole-wheat flour, the crumb topping tasted too mealy and the muffin was a bit too dense. But white whole-wheat flour gives these muffins that perfect fluffy, moist texture that a respectable muffin requires. Oh, and toast the pecans—it’s game-changing, providing that extra nutty flavor and crunch.
1 and 1/2 cups Shibolim White Whole Wheat Flour
1 cup light brown sugar, packed
1/4 – 1/2 cup granulated sugar (depending on how sweet you want your muffins)
1 teaspoon baking soda
1 teaspoon Gefen Cinnamon
1/4 teaspoon salt
1 egg
3/4 cup milk (or nondairy milk, such as Gefen Almond Milk)
1/2 cup oil
2 teaspoons vanilla extract
1 and 1/2 cups pecans, chopped
1/2 cup Shibolim White Whole Wheat Flour
1/2 cup light brown sugar, packed
1 teaspoon Gefen Cinnamon
3-4 tablespoons oil
Preheat oven to 350 degrees Fahrenheit. Line 12 muffin tins with liners or grease well with baking spray.
Spread the pecans on a baking sheet and toast in the oven for nine to 10 minutes.
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; mix everything together until just combined. Stir in toasted pecans last.
In a small bowl, make the 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 3/4 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.
Yield: 12 regular or 9 large muffins
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They are delicious! !! And sooo easy to make,
I use 2/3 cup nuts, and 2/3cup chocolate chips it’s really yummy! All of ours favorite