Categories: Breakfast, Muffins

Ingredients

• 2 cups chopped pecan pieces
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs, at room temperature
• 1/4 cup packed dark brown sugar
• 1/4 cup maple syrup
• 1/2 cup buttermilk
• 4 tablespoons unsalted butter, melted and cooled
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 400°F and grease muffin tin.

2. Spread pecans out on a baking sheet and place in the oven for about 7 minutes, stirring frequently, until golden brown and fragrant.

3. Remove from oven and cool for 10 minutes.

4. In a bowl, whisk the flour, baking soda, baking powder, and salt together until uniform; set aside.

5. In another larger bowl, whisk the eggs until lightly beaten; then whisk in the brown sugar and maple syrup for about 2 minutes or until thick and pale brown.

6. Whisk in the buttermilk, melted butter, and vanilla until smooth.

7. Chop the cooled nuts and stir them into the batter; then stir in the flour mixture until incorporated (do not overmix).

8. Fill muffin tins 3/4 full.

9. Bake at 400°F for 20 minutes or until tops are rounded and lightly browned and a pick comes out with a few crumbs attached.

10. Place pan on wire rack to cool 10 minutes.

11. Gently rock muffins back and forth to release and remove from tin.

12. Cool muffins on wire rack for 5 minutes.

13. •Pecan Cherry Muffins: add 2/3 cup dried cherries with the chopped pecans.

14. •Pecan Cranberry Muffins: add 2/3 cup dried cranberries with the chopped pecans.

15. •Pecan Peanut Butter Muffins: add 2/3 cup peanut butter chips with the chopped pecans.

16. •Pecan Raisin Muffins: add 2/3 cup raisins with the chopped pecans.

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