NIGELLA LAWSON MAPLE PECAN MUFFINS
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
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.
MAPLE PECAN BUTTERMILK MUFFINS
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
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
PECAN PIE MUFFINS
The combination of dark brown sugar, vanilla, and pecans in these muffins make them taste just like pecan pie.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Spread pecans on a baking sheet and bake until fragrant, about 12 minutes. Cool 15 minutes, then coarsely chop. In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk together sugar, eggs, butter, milk, and vanilla. Stir wet ingredients into dry ingredients, then stir in pecans.
- Divide batter evenly between muffin cups,adding a scant 1/4 cup to each. Top each with a single pecan half or more chopped nuts, and sanding sugar. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.
PECAN MUFFINS
Pecan Muffins are the perfect blend of soft, buttery muffins with crunchy pecans mixed throughout. Made with just 5 ingredients in 30 minutes.
Provided by Sabrina Snyder
Categories Breakfast
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees and line a 12 cup muffin tin with muffin liners.
- Add 1 cup of the pecans to a food processor and pulse until finely ground (do not let this become a paste).
- Whisk together the 1 cup pecan crumbs, brown sugar, flour, eggs, and melted butter.
- Scoop into muffin tins.
- Chop the remaining pecans coarsely and sprinkle over muffin batter.
- Bake for 22-25 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 277 kcal, Carbohydrate 28 g, Protein 4 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 61 mg, Sodium 22 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
BANANA MAPLE PECAN BREAD MUFFINS (GLUTEN-FREE)
I bought a 20lb bag of bananas at Krogers for $1.00 and have been trying to use them all up. This is one of the recipes I made in the process. It was by far the most scrumptious recipe that I made. It could also be made into a bread, but I made muffins. This is definitely my new default banana bread recipe! Imade a double batch and ended up with 39 muffins. I made half with the called for maple syrup/pecan topping and half with a cream cheese topping. To make the cream cheese topping, I whipped 6oz cream cheese with 1/4 cup brown sugar and 1/4 cup maple syrup. These were absolutely heavenly fresh out of the oven. *For the gluten free flour, I used Bette Hagman's mix: 2 parts garfava bean flour, 1 part sorghum flour, 3 parts cornstarch, and 3 parts tapioca flour.
Provided by Andrew Mollmann
Categories Quick Breads
Time 35m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 18
Steps:
- Combine bananas with 1/3 cup maple syrup and 1/2 cup pecans. Mix well and set aside.
- Combine flour, xanthan gum, sugar, baking soda, salt, pumpkin pie spice, and dry buttermilk. Alternatively if you do not have premixed pumpkin pie mix, use equal parts cinnamon, ginger and nutmeg.
- Make a well in the center of the dry ingredients. Combine eggs, oil, and water. Pour into the center of the dry ingredients and stir with a wooden spoon just until dry ingredients are incorporated.
- Use a spatula or knife to make three or four "troughs" in the dough/batter. Spoon banana mixture into troughs. Gently fold bananas into dough with knife.
- Spoon dough into muffin cups. Top with pecan-maple mixture. If using cream cheese frosting, coat tops of muffins after they are baked, not before.
- Bake at 375 for 20 minutes. Makes about 18 good sized muffins.
MORNING MAPLE MUFFINS
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
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
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.
MAPLE PECAN BANANA MUFFINS
Moist and flavorful maple pecan banana muffins make a wonderful breakfast, snack, or even dessert.
Provided by Ashley Manila
Categories Breakfast
Time 30m
Number Of Ingredients 18
Steps:
- Preheat oven to 400 (F). Line a twelve-muffin tin with paper liners; lightly spray liners with non-stick baking spray and set aside.
- In a medium-sized bowl mix together the flour, brown sugar, baking powder, salt, cinnamon, and nutmeg. In a separate medium-sized bowl, whisk together the mashed banana, almond milk, coconut oil, vanilla extract, and maple syrup. Pour the wet ingredients into the dry and mix until just combined, being sure not to over mix. Fold in pecans.
- Divide the batter evenly among the prepared muffin liners. Sprinkle each top with a tablespoon of chopped pecans and a tablespoon of turbinado sugar, if using. Bake for 18 to 20 minutes, or until a toothpick or cake tester inserted in the center comes out clean, or with just a few moist crumbs attached. Drizzle with glaze right before serving, if using. Serve warm.
MAPLE PECAN MUFFINS
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
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.
LOW SODIUM MAPLE PECAN MUFFINS
Make and share this Low Sodium Maple Pecan Muffins recipe from Food.com.
Provided by Michelle Berteig
Categories Quick Breads
Time 35m
Yield 16 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 103.2, Fat 3.6, SaturatedFat 1.4, Cholesterol 28.5, Sodium 29.4, Carbohydrate 15.1, Fiber 0.8, Sugar 5.5, Protein 2.9
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