1/1 Photo of Maple Pecan Muffins
This recipe has been on my BF's wish list for some time. I finally made them today as a Sunday breakfast muffins and the second batch is still in the oven. We really like them and we're quite happy that we didn't halve the recipe. The recipe makes 20, but hey, muffins freeze beautifully. I wrap them individually in foil before freezing and take one out before I leave the house for work or university. By noon it will be ready to eat. If you want them for breakfast just take them out the evening before. Please note: If you prefer a spicer muffin there is a variation given at the end.
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Units: US | Metric
- 6 ounces pecans (170g)
- 12 ounces flour (340g)
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3 1/2 ounces caster sugar (100g)
- 2 1/2 ounces light brown sugar (70g)
- 3 tablespoons maple syrup
- 5 ounces butter, at room temperature (150g)
- 3 eggs, at room temperature
- 1/2 pint buttermilk (300ml)
- 60 pecan halves, for decorating
- 1Preheat oven to 350°F/180°C/gas 4. Grease 20 deep muffin tins or use paper cases.
- 2Spread pecans on a baking sheet and toast in the oven for 5 minutes. When cool, chop coarsely and set aside.
- 3In a bowl, sift together the flour, baking powder, bicarbonate of soda, salt and cinnamon. Set aside.
- 4In a large mixing bowl, combine caster sugar, light brown sugar, maple syrup and butter. Beat with an electric mixer until light and fluffy.
- 5Add the eggs, 1 at a time, beating to incorporate thoroughly after each addition.
- 6Pour half the buttermilk and half the dry ingredients into the butter mixture, then stir until blended. Repeat with the remaining buttermilk and dry ingredients.
- 7Fold in the chopped pecans. Fill the prepared cups two-thirds full. Top each muffin with 3 pecan halves. For even baking, half-fill any empty cups with water.
- 8Bake 350°F / 180°C for 20-30 minutes (mine needed nearly 30mins). Let stand 5 minutes before unmolding.
- 10For Pecan Spice Muffins, substitute an equal quantity of golden syrup for the maple syrup. Increase the cinnamon to 1/2 tsp, and add 1 tsp ground ginger and 1/2 tsp grated nutmeg, sifted with the dry ingredients.
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Nutritional Facts for Maple Pecan Muffins
Serving Size: 1 (1467 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 257.3
- Calories from Fat 143
- Total Fat 15.9 g
- Saturated Fat 4.7 g
- Cholesterol 47.4 mg
- Sodium 176.2 mg
- Total Carbohydrate 25.8 g
- Dietary Fiber 1.7 g
- Sugars 11.3 g
- Protein 4.3 g