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Recipe by Sina Mizrahi

Silan Muffins with Pecan Crumb Topping

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Parve Parve
Easy Easy
10 Servings
Allergens
40 Minutes
Diets

I love the earthiness silan adds to these deliciously moist not-too-sweet muffins. Don’t skip the crumb topping, it adds that perfect sweet nuttiness and texture. Enjoy with a steaming cup of tea or coffee and you have the perfect midday pick-me-up.

 

Yields 10 standard size muffins

Ingredients

Topping

  • 1 teaspoon cinnamon

  • 1/4 cup oil

Muffins

  • 2 cups (250 grams) Mishpacha All Purpose Flour

  • 1 teaspoon cinnamon (or pumpkin spice mix)

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

Directions

Prepare the Silan Muffins with Pecan Crumb Topping

1.

Preheat oven to 425 degrees Fahrenheit. Spray a muffin pan with nonstick spray or line with muffin liners. 

2.

Make the crumb topping. In a medium bowl, combine flour, pecans, brown sugar, silan, and cinnamon. Add oil and massage until crumbly. Do not overmix.

3.

Make the muffins. In a stand mixer fitted with the paddle attachment, beat eggs. Add oil, silan, sugar, applesauce and milk. Mix on low speed until emulsified. Add flour, cinnamon, baking powder, baking soda, and salt. Beat until no streaks of flour remain.

4.

Spoon batter into pan’s cavities, filling all the way up. Top generously with crumb mixture. Transfer pan to the middle rack and bake for five minutes at 425 degrees Fahrenheit. Reduce heat to 350 degrees Fahrenheit and bake an additional 15 to 18 minutes. Cool over a cooling rack. Enjoy with a steaming cup of tea or coffee.

About

Sponsored by Heaven and Earth

Silan Muffins with Pecan Crumb Topping

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Ahuva
Ahuva
1 year ago

Can you substitute the flour with spelt flour?

Raquel
Raquel
Reply to  Ahuva
1 year ago

Yes, you should be able to.