Jumbo-Size PECAN CRUMBLE MUFFINS (w/ no sugar)

by - January 15, 2018


Everybody loves a good muffin; especially the kind you can shove your whole face into. This jumbo pecan-crumble muffin will please both your sweet tooth and your love for large, crumbly-sweet desserts. It's packed with a homey-buttery flavor and the subtly crunchy-sweet taste of pecans (without the sugar!). Paired with milk on a winter night, or even some late-season eggnog, this muffin is a winner.


Sealed in an airtight container, they'll stay good for over a week! Lotsa muffin fun for the whole family. They would also be fantastic with some cream cheese, if you like drizzled toppings or even fillings.

I always use all Organic ingredients; and it's no different with these jumbo muffins. One of the funny things about this was that the top came out splotched, because I had missed some spots with the crumbled topping. Then, you know what? I kinda liked it.





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Jumbo Pecan Crumble Muffins
Hefty, sweet n' old-fashioned flavored muffins big enough for anyone's dessert appetite.
Ingredients
  • 1 3/4 cup Organic All-purpose flour
  • 1 cup Xylitol (replacement: coconut sugar)
  • 2 teaspoons Baking powder
  • 1/4 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 3 Organic eggs
  • 1 cup Organic sour cream
  • 1 1/4 teaspoons Vanilla extract
  • 1 cup (or more; if desired) Organic pecans, chopped
  • TOPPING
  • 1 cup Organic all-purpose flour
  • 2/3 cup xylitol (or coconut sugar)
  • 8 tablespoons Melted butter
Instructions
1. Preheat oven to 350 degrees. Stir together the flour, xylitol, and melted butter in a small bowl to make the crumb topping.2.In a separate bowl, whisk together flour, xylitol, baking powder, baking soda, and salt. In a larger bowl, mix eggs, sour cream, and vanilla extract. Add the dry ingredients to the wet and mix until combined (do not overly mix).3. Fill muffin tins 3/4 full with batter (use paper liners if necessary). Sprinkle chopped pecans on top.4. Over top of the pecans, lay the 'crumble' topping. Bake for 30-40 minutes, or until a knife comes out clean.
Details
Prep time: Cook time: Total time: Yield: 1 dozen / 12 muffins




Let's talk!
What's your favorite kind of muffin? Are you more of a cupcake or muffin kind of person?


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4 comments

  1. THESE LOOK SO GOOD. I’m definitely more of a muffin person!!! I also loved that you mentioned use organic ingredients— my parents don’t usually get organic food because it’s so expensive, but it’s usually much healthier for you, and it’s always been a goal of mine to eat organic as much as I could when I become an adult, but that’s far away from now.

    xoxo Abigail Lennah | ups & downs

    P.S. OH MY SHISH KEBABS this post reminded me it’s Muffin Wednesday at school so I need to grab some change xD

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    Replies
    1. Thank you Abigail! Yep, my Mom's a holistic nutritionist -- so adding healthy alternatives and staying organic is a must. It's true that sometimes organic food can be pricey; but I have to say that shopping with her since I was little has definitely taught me that coupon-clicking and clearance shopping adds up! Places like Trader Joes will give you great deals on top-of-the-line Organics ;)

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  2. These look yummy! I've been trying to eat healthier this year, but, well... Let's just say that I made cupcakes this afternoon. xD My favorite type of muffin are chocolate muffins with chocolate chips. And when it comes to muffins vs. cupcakes I am neutral. I love them equally in their own muffiny cupcakey ways!

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    Replies
    1. Thanks you, Micaiah! Haha...well, cupcakes can be healthier, right? Maybe with some non-sugary frosting and more whole ingredients + organics (but then it would be a muffin with frosting, I suppose)
      Ohh, that sounds like pure chocolate happiness. Yes; I'm the same way!

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Thank you for your lovely comments --- I'll respond soon!

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