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
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Preheat oven to 400°F and grease muffin tin.
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Spread pecans out on a baking sheet and place in the oven for about 7 minutes, stirring frequently, until golden brown and fragrant.
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Remove from oven and cool for 10 minutes.
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In a bowl, whisk the flour, baking soda, baking powder, and salt together until uniform; set aside.
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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.
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Whisk in the buttermilk, melted butter, and vanilla until smooth.
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Chop the cooled nuts and stir them into the batter; then stir in the flour mixture until incorporated (do not overmix).
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Fill muffin tins 3/4 full.
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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.
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Place pan on wire rack to cool 10 minutes.
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Gently rock muffins back and forth to release and remove from tin.
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Cool muffins on wire rack for 5 minutes.
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•Pecan Cherry Muffins: add 2/3 cup dried cherries with the chopped pecans.
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•Pecan Cranberry Muffins: add 2/3 cup dried cranberries with the chopped pecans.
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•Pecan Peanut Butter Muffins: add 2/3 cup peanut butter chips with the chopped pecans.
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•Pecan Raisin Muffins: add 2/3 cup raisins with the chopped pecans.