Maple Pecan Muffins Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
12 muffins
-
Calories
269 kcal
-
Course
Brunch
-
Cuisine
American, International, British
Maple Pecan Muffins Recipe
Description
The Maple Pecan Muffins Recipe involves combining maple syrup, chopped pecans, and a buttermilk substitute created by adding lemon juice or white vinegar to milk. The batter incorporates all-purpose flour, baking powder, sugar, eggs, and melted butter, yielding a smooth and thick consistency. Baking at a moderate temperature allows the muffins to develop a golden crust while staying soft inside. The pecans fold into the batter, providing bursts of nutty texture. Topping with whole pecans for baking adds a visual and textural finish.
The flavor balances the natural sweetness and earthiness of maple syrup with the richness of butter and the mild acidity of the milk mixture. The pecans add crunch and a buttery note. These muffins work well enjoying fresh and warm but also remain tasty once cooled. Their moderate sweetness and texture make them fitting for casual breakfasts or teatime treats.
For best results, melted butter should be cooled before mixing, and the milk and lemon juice mixture left to rest briefly to curdle, creating a buttermilk-like effect that tenderizes the crumb. Cooling muffins on a rack prevents sogginess. Adjusting the milk to buttermilk simplifies preparation by omitting the lemon juice. Baking them for about 20 minutes or until golden and firm ensures proper doneness.
Ingredients
- ⅓ cup + 1 tablespoon maple syrup
- 4 ounces pecan plus 12 extra for topping
- ⅔ cup + 1 tablespoon milk see the note
- 1 tablespoon lemon juice see the note, or white vinegar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- salt optional, a pinch
- 4 ounces caster sugar
- 3 ounces butter see the note, salted
- 2 egg large
Instructions
- Roughly chop the pecan nuts, set aside.
- Melt the butter in a microwave or on a double boiler and let it cool.
- Preheat the oven to 170°C/ 338°F fan oven, 180°C/ 350°F, or gas mark 4.
- Put the milk in a jug and squeeze in the lemon juice or white vinegar. Do not stir. Leave it aside.
- In a mixing bowl, place all-purpose flour, baking powder, caster sugar, a pinch of salt, maple syrup, cooled melted butter, and eggs.
- Using a handheld or stand mixer, beat the ingredients together until you get a nice thick and smooth batter.
- Fold the chopped pecans into the batter and scoop the batter into muffin cases.
- Bake your maple pecan muffins in preheated oven at 180°C/ 350°F (170°C/ 338°F for fan oven), or at gas mark 4 for about 20 minutes or until they are golden brown and firm to the touch.
- Leave the muffins for about 2-3 minutes before you serve them warm, or you can transfer them onto a cooling rack.
Notes
- Use buttermilk instead of milk and lemon juice to skip the acidifying step; use 175 ml buttermilk.
- Cool melted butter before mixing to avoid cooking the eggs prematurely.
- Allow the milk and lemon juice mixture to rest for a few minutes to form curds, improving muffin texture.
- Bake until muffins are golden brown and firm when touched, approximately 20 minutes.
- Let muffins cool on a wire rack to keep their texture from becoming soggy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 12muffins | |
| Calories | 269kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 44mg | 15% |
| Sodium | 169mg | 7% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 101mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
