Maple Pecan Muffins
The classic pairing of maple syrup and pecans makes these muffins moist, sweet, and perfectly balanced, never overly rich.
Ingredients
cake flour
350 g
granulated sugar
160 g
salt
3/4 tsp
baking powder
1.5 tsp
baking soda
1/2 tsp
buttermilk
375 ml
egg
1
vanilla extract
1/2 tsp
unsalted butter (melted)
70 g
pecans (chopped, 12 halves for decoration)
240 g
maple syrup (100ml mixed into batter, 100ml drizzled on top)
200 ml
Instructions
1
Mix Dry Ingredients
Preheat oven to 170°C (325°F) Gas 3. Place the flour, sugar, salt, baking powder, and baking soda in a large bowl and use an electric mixer to blend until evenly combined.
2
Mix Wet Ingredients
Place the buttermilk, egg, and vanilla extract in a measuring cup and mix until well combined. Slowly pour into the flour mixture and beat on low speed until all ingredients are fully combined.
3
Add Butter and Mix-ins
Pour in the melted butter and beat until incorporated. Use a wooden spoon to fold in 100ml maple syrup and the chopped pecans until evenly distributed.
4
Bake and Decorate
Spoon the mixture into paper cups until two-thirds full, and drizzle the remaining maple syrup on top. Place a pecan half on top of each for decoration. Place in the preheated oven and bake for 20-30 minutes until golden brown and the cake springs back. A toothpick inserted should come out clean. Let the muffins cool slightly in the pan before transferring them to a cooling rack to cool completely.
