I was making some muffins a few weeks ago (my trusty Super Blueberry-y Muffins!) and decided to experiment with a new flavour. Maple and pecan is one of my favourite combinations – I made a maple and pecan sandwich cake fairly recently which was absolutely scrummy – and I thought this would be particularly delicious in muffin form.
I consider muffins to be a breakfast/brunch kind of food so it’s only natural that a maple syrup version would be on the cards for me – I often have maple syrup with my morning porridge, fruit and yoghurt and, of course, pancakes. I brushed the tops of the warm muffins with some extra maple syrup which meant you could really taste the maple flavour and gave them a lovely glazed finish. They’re super easy, and perfect for breakfast on the go or with a cup of tea mid morning.
PiggyBakes’ Maple & Pecan Muffins
Makes 10 -12 muffins
- 250g self-raising flour
- 1 tsp bicarbonate of soda
- 100g caster sugar
- 2 large eggs, beaten
- 120ml natural yoghurt
- 100g unsalted butter
- 60ml maple syrup, plus extra for the glaze
- 120g pecan nuts, chopped
– Pre-heat the oven to 170°C (fan) and line a 12-hole muffin tin with muffin cases.
– Melt the butter over a gentle heat and then set aside. Sift the flour and bicarbonate of soda into a bowl and stir in the sugar. Add the pecan nuts and make sure they get a good coating in the flour mixture – it helps stop them sinking.
– Add the beaten eggs, yoghurt, maple syrup and butter and stir until just combined. Make sure you don’t overmix – it doesn’t matter if the mix is still a little lumpy.
– Fill the paper cases with large dollops of the muffin mix and bake for 20-25 mins until risen and golden brown. Remove from the oven, leave for a couple of minutes and then pierce each muffin with a sharp knife. Brush the tops with a little maple syrup then transfer a wire rack to cool completely (although these are also delicious served warm).