Maple Pecan Muffins Recipes

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MAPLE PECAN MUFFINS



Maple Pecan Muffins image

Provided by This Gal Cooks

Categories     Breakfast

Time 30m

Number Of Ingredients 9

1 1/2 C pecans
2 1/2 C all purpose flour
1 C granulated sugar
1 tbsp baking powder
1/2 tsp salt
3 large eggs, beaten
4 tbsp butter, melted
1 C buttermilk
3/4 C maple syrup

Steps:

  • Preheat oven to 350.
  • In a food processor, grind half of the pecans and half of the flour together. Remove and set aside. Add the remaining pecans and chop into small pieces.
  • In a mixing bowl, whisk together the remaining flour, the pecan/flour mixture, sugar, baking powder and salt. Make a welt in the center of this mixture and add the buttermilk, butter, eggs and maple syrup. Mix until combined and lumpy. Fold in the chopped pecans.
  • Pour into lined muffin cups.
  • Bake at 350 for 15-20 minutes. At the end of baking, turn your broiler on high and broil or about 1 minute or until the tops of the muffins are slightly golden. This will give your muffins a nice crunchy topping.
  • Cool on a wire rack for 20-30 minutes before serving.

MORNING MAPLE MUFFINS



Morning Maple Muffins image

Maple combines with a subtle touch of cinnamon and nuts to give these muffins the flavor of a hearty pancake breakfast. But you don't have to sit down to enjoy them. Our 2-year-old comes back for seconds, and even my husband-who doesn't normally like muffins-likes these. -Elizabeth Talbot, Lexington, Kentucky

Provided by Taste of Home

Categories     Breakfast     Brunch     Snacks

Time 30m

Yield 16 muffins.

Number Of Ingredients 16

2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
1/2 cup butter, melted
1/2 cup maple syrup
1/4 cup sour cream
1 large egg, room temperature
1/2 teaspoon vanilla extract
TOPPING:
3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons chopped nuts
1/2 teaspoon ground cinnamon
2 tablespoons cold butter

Steps:

  • Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 211mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

MAPLE PECAN MUFFINS



Maple Pecan Muffins image

Super flavorful whole grain muffin sweetened with maple syrup and chock full of pecans. The first time I made these my husband kept saying, "Do NOT lose this recipe! This is great!" I don't remember where I originally saw it, but I'm posting it here for safekeeping at his request.

Provided by Deb in TX

Categories     Quick Breads

Time 23m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

2 cups white whole wheat flour (I use King Arthur's brand)
1/4 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup real maple syrup
1/2 cup milk
1/2 cup butter, melted
1 teaspoon vanilla
1 cup pecans, chopped
1 tablespoon cinnamon sugar

Steps:

  • Preheat oven to 400 degrees.
  • Mix dry ingredients (except pecans) in large mixing bowl.
  • Beat together egg, maple syrup, milk, butter and vanilla.
  • Stir into dry mixture just until moistened. Stir in pecans.
  • Spoon batter into greased muffin pans.
  • Sprinkle cinnamon sugar lightly on top of muffins before baking.
  • Bake 15-20 minutes or until golden brown.
  • Makes 12 muffins.

MAPLE PECAN BUTTERMILK MUFFINS



Maple Pecan Buttermilk Muffins image

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.

Provided by tigerduck

Categories     Quick Breads

Time 50m

Yield 20 muffins

Number Of Ingredients 13

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

Steps:

  • Preheat oven to 350°F/180°C/gas 4. Grease 20 deep muffin tins or use paper cases.
  • Spread pecans on a baking sheet and toast in the oven for 5 minutes. When cool, chop coarsely and set aside.
  • In a bowl, sift together the flour, baking powder, bicarbonate of soda, salt and cinnamon. Set aside.
  • In a large mixing bowl, combine caster sugar, light brown sugar, maple syrup and butter. Beat with an electric mixer until light and fluffy.
  • Add the eggs, 1 at a time, beating to incorporate thoroughly after each addition.
  • Pour half the buttermilk and half the dry ingredients into the butter mixture, then stir until blended. Repeat with the remaining buttermilk and dry ingredients.
  • Fold 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.
  • Bake 350°F / 180°C for 20-30 minutes (mine needed nearly 30mins). Let stand 5 minutes before unmolding.
  • VARIATION:.
  • For 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.

Nutrition Facts : Calories 257.4, Fat 16, SaturatedFat 4.8, Cholesterol 47.5, Sodium 176.2, Carbohydrate 25.9, Fiber 1.7, Sugar 11.3, Protein 4.3

NIGELLA LAWSON MAPLE PECAN MUFFINS



Nigella Lawson Maple Pecan Muffins image

This is a Nigella Lawson recipe from 'Feasts'. It is slightly sweet and has a tender crumb. The wheatgerm makes it, sort of healthy.

Provided by daisy M

Categories     Quick Breads

Time 25m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup pecans, roughly chopped
2 cups all-purpose flour
4 teaspoons baking powder
1/2 cup wheat germ
1 pinch salt
1/2 cup milk
1 egg
1/2 cup maple syrup
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon dark brown sugar

Steps:

  • Preheat oven to 400 degrees.
  • Fill a 12 cup muffin tray with paper liners or butter it.
  • You can also use mini-muffins in which case it will make about 28.
  • Reserve 1/4th of the chopped pecans.
  • Mix together remaining pecans with flour, salt, wheatgerm and baking powder.
  • In another bowl, whisk together milk, egg, maple syrup, oil and vanilla.
  • Pour the liquids into the dry mixture.
  • Gently fold to mix.
  • The batter can have some lumps.
  • Do not overmix because these muffins can get tough.
  • Spoon into the muffin tins.
  • Chop the remaining nuts finely and mix with the brown sugar.
  • Sprinkle a little on the top of each muffin.
  • Bake for about 20 minutes until tester comes clean (less if baking in a mini muffin tin).
  • The nut topping turns golden but the muffins will be very pale.
  • Remove muffins to a cooling rack.
  • Serve them warm or at room temperature, may be with some more maple syrup.

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