Maple Pecan Muffins

Yield: 12 muffins
  • 2 c. flour
  • 1 Tbsp. baking powder
  • 1/8 tsp. salt
  • heaping 1/2 c. superfine sugar
  • 1 c. pecans, coarsely chopped
  • 2 eggs
  • 3/4 c. buttermilk
  • 1/3 c. maple syrup, plus 3 Tbsp. extra for glazing
  • 6 Tbsp. melted, cooled butter
  • 12 pecan nut halves
  1. Heat oven to 400 degrees. Grease muffin pan or line with paper liners. Sift together flour, baking powder and salt into large bowl; stir in sugar and chopped pecans. In separate bowl beat eggs; beat in buttermilk, 1/3 c. maple syrup and butter. Pour liquid ingredients into dry ingredients, stirring until just combined. Spoon into pan and top each muffin with a nut half. Bake about 20 minutes until well risen, golden brown and firm to the touch. Let muffins cool in pan 5 minutes; meanwhile, brush tops with remaining maple syrup to glaze. Serve warm or transfer to wire rack and let cool completely.
Very hearty muffins, excellent as a side dish or breakfast!
  • breakfast
  • favorite
Last updated 2016-12-25
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