Maple Pecan Muffins
I have been writing and deleting what to say on this post for about two days now. I hate writer’s block. So rather than drag it out longer than it needs to be I’ll simply tell you these muffins were amazing. Like, I ate 4 in a row as soon as they came out of the oven. They are moist but the top has a delightful crunch from the toasted pecan streusel. They are just sweet enough with a mellow maple flavor enhanced by dark brown sugar and browned butter. I’ve also made them twice in the past two days which is maybe why I haven’t been able to think of anything to write 😉
I added a pure maple flavoring that I found at King Arthur flour that I definitely think helps out since real maple syrup on its own tends to be a rather subdued flavor when baked. I got the idea of the browned butter from Joy the baker’s recipe adaptation and now I can’t imagine a muffin without it 🙂
Maple Pecan Muffins
Yields 10-12 muffins
1/4 cup whole pecans
1/4 dark brown sugar, lightly packed
1/4 cup flour
2 tablespoons melted butter
6 tablespoons unsalted butter, softened
1 1/2 cup flour
3/4 cup dark brown sugar, packed
3/4 teaspoons baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream
1/4 cup buttermilk
1/4 cup maple syrup
1 large egg
1 1/2 teaspoons natural maple flavoring (available at King Arthur Flour)
1. Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
2. For the streusel: Place the pecans on a baking sheet and toast in the oven for about 5 minutes or until fragrant. Remove from the oven and let cool slightly. Roughly chop the pecans leaving some larger chunks and combine with the 1/4 brown sugar and 1/4 cup flour in a small bowl. Pour the 2 tablespoons melted butter over the mixture and stir until combined. Set aside.
3. Browning the butter: Melt the 6 tablespoons of butter in a medium sauce pan over medium heat. Continue cooking, swirling the pan occasionally, until the butter stops foaming and browned bits start to form at the bottom and the butter has a nutty smell, about 5 minutes. Immediately pour into a small bowl to cool slightly.
4. For the muffins: In a medium bowl combine the flour, 3/4 cup brown sugar, baking soda, baking powder and salt with a whisk or fork to break up any brown sugar lumps. Set aside. In a small bowl (or 2 cup pyrex measuring cup) whisk together the sour cream, buttermilk, maple syrup, egg, and maple extract. Pour the wet ingredients and browned butter over the dry ingredients and gently mix just until combined (batter will be thick).
5. Using a 1/4 cup measuring cup scoop batter into muffin cups and sprinkle with streusel topping.
6. Bake for 16-18 minutes or until golden brown and a tester inserted in the middle comes out without batter. Let cool slightly on a wire cooling rack and serve warm or at room temperature.