Maple Pecan Muffins Recipes

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.

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.

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.

Steps:

• Heat oven to 400 degrees F. Grease muffin cups or use paper liners.
• Mix flours and pecans in a large bowl. Put egg yolks, milk, maple syrup and melted butter into a medium size bowl. Put egg whites into another bowl. Beat with an electric mixer at high speed until soft peaks form. Add sugar 1 T. at a time, beating well after each addition. Whites should be glossy, very white and form stiff peaks.
• Use the same beaters to beat the milk mixture until well blended. Pour milk mixture over dry ingredients and fold in until dry ingredients are fairly well moistened. Scrape the egg whites over the top and fold in gently, just until blended.
• Fill cups almost to the top with batter. Bake about 20 minutes until lightly browned. Cool in pan about 10 minutes.

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.