The Best Maple and Pecan Muffins
Indulge in the delightful combination of Maple and Pecan Muffins, where rich maple syrup meets crunchy pecans for a treat that's as comforting as it is delicious. These moist muffins are easy to whip up, making them perfect for a cozy brunch or a quick snack. With their golden-brown tops and gooey syrupy bottoms, each bite offers a symphony of flavors and textures. Topped with a whole pecan, these muffins not only look appealing but also provide a satisfying crunch. Enjoy them fresh from the oven or store them for later; they stay deliciously moist for days! Perfect for any occasion, these muffins are sure to become a family favorite.
Ingredients
- 350 g plain flour
- 160 g caster sugar
- three quarters tsp salt
- 1 and a half tsps baking powder
- half tsp bicarb
- 375 ml buttermilk
- 1 egg
- half tsp vanilla extract
- 70 g butter melted
- 240 g shelled pecan nuts chopped, plus 12 halves to decorate
- 200 ml maple syrup
Instructions
- Preheat the oven to 170 degs C/gas mark 3.
- Put the flour, sugar, baking powder and bicarb in a large bowl and mix until well combined.
- Put the buttermilk, egg and vanilla in a jug and combine together. Slowly pour into the flour mixture and beat on a slow speed until all the ingredients are incorporated.
- Pour in the melted butter and beat until incorporated. With a wooden spoon, stir in 100ml of the maple syrup and the chopped pecan nuts until evenly dispersed.
- Spoon the mixture into the paper cases until two-thirds full and drizzle the remaining syrup over the tops. Finish with a pecan half in the centre of each one.
- Bake in the oven for 20-30 minutes, until golden brown. A skewer inserted in the centre should come out clean. Leave the muffins to cool for a while in the tin before turning out onto a wire cooling rack to cool completely.