Indulge in a harmonious symphony of flavors with our Ginger Apple and Roasted Pecan Muffins. Delicate notes of freshly grated ginger weave through tender morsels of apple, while the warmth of roasted pecans dances atop a crumbly crown. Each bite tells a tale of comfort and artistry, as the gentle zing of ginger meets the sweet embrace of applesauce and the rich nuttiness of pecans. Baked to golden perfection, these muffins are more than a treat; they're a heartfelt ode to flavors that intertwine in perfect unity.
Vibe: As you craft these delectable muffins, let Janet Jackson's enchanting "Together Again" grace your kitchen. Its uplifting melody mirrors the culinary dance, infusing your creation with the essence of joy and togetherness.
Set the Scene: Envelop your baking escapade in self-care. Begin by setting a calming atmosphere—soft lighting, soothing scents, and gentle music. As the aroma of ginger and apples fills the air, enjoy a warm cup of herbal tea or a fragrant infusion. Take moments to savor the process; let the rhythmic motions soothe your spirit. Once the muffins emerge, find tranquility in the first bite. Revel in the symphony of flavors you've crafted, and perhaps embark on a reflective journaling session, capturing the emotions of your baking journey.
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup unsweetened applesauce
1/2 cup coconut sugar
1/4 cup vegetable oil
1/4 cup almond milk (or any plant-based milk)
1 teaspoon vanilla extract
1/4 cup roasted pecans, chopped
1 tablespoon fresh ginger, grated
1/4 cup all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
2 Tbsp brown sugar
3 tablespoons cold vegan butter, cut into small cubes
1/4 cup chopped roasted pecans
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, combine the applesauce, coconut sugar, vegetable oil, almond milk, and vanilla extract. Mix well until the ingredients are fully incorporated.
Gradually add the wet mixture to the dry mixture and gently fold until just combined. Be careful not to overmix; a few lumps are okay.
Stir in the chopped roasted pecans and grated fresh ginger.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Crumb Topping: In a small bowl, combine the flour, granulated sugar, brown sugar and ground cinnamon for the crumb topping.
Add the cold vegan butter cubes to the mixture.
Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the chopped roasted pecans to incorporate them into the crumb topping.
After filling the muffin cups with the muffin batter, generously sprinkle the crumb topping over each muffin.
Gently press the crumb topping into the batter to help it stick.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.