Maple Pecan Muffins

Maple syrup always goes so well with pecans. This recipe is super easy to make. You can use vegetable oil like canola or sunflower or melted butter for the recipe. I used canola oil and they were fabulous. Have a pleasant week!

Sift or whisk the flour, baking powder, salt and sugar into a bowl. Stir in the pecan nuts and make a well in the centre. Whisk the eggs, oil or butter, buttermilk and maple syrup in a separate bowl. Pour the egg mixture into the well

and stir gently to combine. Spoon the batter, evenly, into the prepared muffin cases and top each muffin with a pecan half. Bake 20-30 minutes or until golden and a toothpick inserted in the centre comes out clean.

Maple Pecan Muffins

Preparation time: 10 minutes; Baking time: 25-30 minutes; Makes: 12 muffins

Ingredients

  • 250g (2 cups, 9oz) all-purpose (plain) flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 130g (½ cup + 2 tablespoons) fine grained sugar
  • 1 cup pecan nuts, coarsely chopped
  • 2 large eggs
  • 80ml (1/3 cup, 6 tbsp) vegetable oil or 75g (1/3 cup, 5 tbsp) unsalted butter, melted 
  • ¾ cup buttermilk 
  • ¼ cup maple syrup
  • 12 pecan halves to top
  • 1-2 tablespoons extra maple syrup to brush on top (optional)

Instructions

  1.  Line a 12 cup muffin pan with paper cases. Preheat the oven to 360ºF (180ºC) convection; 375ºF (190ºC), regular, ten minutes before using.
  2. Sift or whisk the flour, baking powder, salt and sugar into a bowl. Stir in the pecan nuts and make a well in the centre.
  3. In a separate bowl, whisk the eggs, oil, buttermilk and maple syrup in a separate bowl. Pour the egg mixture into the well and stir gently to combine. Spoon the batter, evenly, into the prepared muffin cases and top each muffin with a pecan half. Bake 20-30 minutes or until golden and a toothpick inserted in the centre comes out clean. Set aside 5 minutes then transfer on to the cooling rack. Brush the tops of the muffins with the extra maple syrup.
  4. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 360°F (180°C) convection, for 27 minutes.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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