Photo: Natalie Levin
I like maple and pecan together – it’s simply a match made in heaven. The sweetness of the maple syrup combines just perfectly with pecans, and the result is always so delightful and perfect for Autumn and Winter time. I tend to bake quite with these two favorite ingredients, and every time I make a cake or dessert that combines them both – there’s not even one person who dislikes it.
These maple and pecan muffins are just the perfect quick winter breakfast. They are so easy to make, fragrant, super soft and delicious. They would make a great addition to any brunch in Christmas or any other day in December. It’s just delicious and even kids just love them.
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Photo: Natalie Levin
Maple and Pecan Muffins
For the muffins:
- 100 grams soft butter (cut into cubes)
- 70 grams (1/3 cup) sugar
- 60 grams (1/4 cup) maple syrup
- 1/2 tsp. vanilla extract
- Pinch of salt
- 2 large eggs (at room temperature)
- 200 ml. (1 cup) sour cream
- 140 grams (1 cup) all-purpose flour
- 1 tsp. ground cinnamon
- 1 ½ tsp. baking powder
- 50 grams (1/2 cup) pecans, finely ground
- 50-100 grams pecans (coarsely chopped)
For serving:
- 45 grams (3 tbsp.) maple syrup
- Preheat oven to 170 Celsius degrees.
- In a mixer bowl with a paddle attachment, whip butter, sugar, maple, vanilla extract and salt until you get a swollen, airy and creamy mixture.
- Scrape down the edges of the mixer bowl with a spatula and add in the eggs one after the other, while mixing well between additions. Whisk until smooth batter obtains.
- Add in sour cream and mix briefly until incorporated.
- Sift in flour, cinnamon and baking powder, add ground pecans, and mix only until uniform.
- Transfer the mixture to muffin pan fitted with paper crowns. Fill up to 2/3 of each muffin dent.
- Sprinkle coarsely chopped pecans over each muffin.
- Bake the muffins for about 17-22 minutes or until a skewer inserted into the center of each muffin comes out with moist crumbs.
- Cool for 10 minutes at room temperature and brush with maple syrup.
- Keep the muffins in a closed container for up to a week.
- Instead of pecans, you can use any other kind of nuts you like.
- It is recommended to serve the muffins warm and not cold from the refrigerator.
- Instead of sour cream you can use coconut cream in the same amount.
Photo: Natalie Levin