Maple Pecan Muffin Recipe
Autumn harvested pecans, springs harvest of maple syrup, warm spices and some oats make for the perfect weekend muffin.
Servings 6 Jumbo servings
Equipment
- Muffin tin
- muffin paper liners
- Food processor or blender for grinding nuts and oats
Ingredients
- 1 cup Pecans - ground to flour 12 whole for topping
- 1 cup Oats - ground to flour
- 1 3/4 cup All Purpose Flour
- 1/2 tsp Salt
- 1/2 tsp Cardamom
- 1/2 tsp Ginger
- 1/2 tsp Baking soda
- 2 tsp Baking powder
- 6 tbsp Unsalted Butter melted
- 1/4 cup Maple syrup
- 1/2 cup Sugar your choice
- 2 Eggs
- 1/2 cup Milk your choice
- 1 tbsp Maple sugar or raw coarse sugar for toppings
Instructions
- Preheat oven to 350
- Line muffin tins with baking papers, or non-stick spray.
- In a medium bowl place ground pecans, ground oats, flour, salt, spices, baking powder and baking soda in a bowl and set aside.
- In a separate medium bowl, whisk the sugar and maple syrup with the melted butter.
- Whisk in the eggs and milk.
- Slowly whisk in the dry mixture.
- Divide equally into the prepared muffin tins. Sprinkle a pinch of sugar on top and place a whole pecan on top.
- Bake for 28-30 minutes, or until top is golden and center is firm to the touch.
Notes
- Muffins will last in the fridge for a week in an airtight container, or the freezer for several months.