Our intention was to make blueberry muffins. Then we thought pecans would add a nice bite, then we thought maple would be a good replacement for table sugar, then we decided they tasted awesome without the blueberries. So, we quit while we were ahead, heh.
Of course, we wanted to do a healthier version, so we backed way off the sugar and used 50 percent whole wheat flour and 50 percent regular flour in the mix. We hope you enjoy this recipe and definitely read the Cooking Tips for how to use sugar strategically.
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cup chopped pecans
- 1/2 cup butter, melted
- 2 large eggs
- 1/2 cup maple syrup
- 1/2 cup whole milk
- 1 1/2 teaspoon vanilla extract
- 2 tablespoons brown sugar
- Preheat oven to 375°F
- Combine flour, baking powder and salt into a sifter and sift into large bowl, set aside
- In a separate bowl, combine the melted butter and eggs, mixing gently until just blended
- Add the maple syrup, vanilla and milk and stir
- Slowly combine the wet ingredients into the dry ingredients mixing well
- Add the pecans
- Grease the muffin tins w/either cooking spray or butter
- Fill the tins to just below the top, we used mini-muffins, but you can use regular sized as well
- Sprinkle brown sugar on the top of the mixture, we found we used about 1 tablespoon.
- Cook for 20 minutes for mini-muffins, 30 to 35 minutes for regular sized muffins
- Enjoy! Serves 12
Cooking Tips: Put the sugar where it shows! By sprinkling some brown sugar on top of the muffins your hungry horde will see and taste the sugar but you’re using very little. Yes, you can sub out any kind of sugar for the brown sugar, we just thought it added a nice touch. For most baking mixes you can sub out half the all-purpose flour for whole wheat flour, but keep an eye on the moisture. You might need to add a bit, although this recipe is already balanced for moisture.
We had eight taste-testers for these maple pecan muffins (there was no shortage, the aroma was intoxicating). They were all around enthusiastic although one taster did say they are definitely better warm. So we recommend a few quick seconds in the microwave to warm them up if you’re eating them the next day.
Of course, maple/pecan are a great flavor combination, but feel free to sub in walnuts if you’d prefer. What is your favorite muffin flavor?