Maple and Pecan Muffins

Makes: 14–16 muffins

Oven temperature: 170°C (325°F)

Ingredients

• 350 g (2½ cups) plain / all-purpose flour
• 160 g (¾ cup) caster sugar
• ¾ teaspoon salt
• 1½ teaspoons baking powder
• ½ teaspoon bicarbonate of soda / baking soda
• 375 ml (1½ cups) buttermilk
• 1 large egg
• ½ teaspoon pure vanilla extract
• 70 g (5 tablespoons) unsalted butter, melted
• 240 g (1¾ cups) shelled pecans, chopped
• 200 ml (¾ cup) pure maple syrup (divided use)
• 12 pecan halves, for decorating

Equipment: 12-cup muffin pan, lined with paper cases

Method

1. Preheat the oven to 170°C (325°F).
2. In a large mixing bowl, combine the flour, caster sugar, salt, baking powder, and bicarbonate of soda. Whisk together with a handheld electric whisk until well mixed.
3. In a separate bowl, whisk together the buttermilk, egg, and vanilla extract until combined.
4. Slowly pour the wet ingredients into the dry ingredients and beat on low speed until just incorporated.
5. Add the melted butter and beat until fully incorporated. Stir in half of the maple syrup and all the chopped pecans using a wooden spoon.
6. Spoon the mixture into the prepared paper cases until they are two-thirds full. Drizzle the remaining maple syrup over the tops of the muffins. Finish by placing a pecan half in the centre of each muffin.
7. Bake in the preheated oven for 20–30 minutes, or until the muffins are golden brown and spring back when gently touched. A skewer inserted into the centre should come out clean.
8. Remove from the oven and leave the muffins to cool slightly in the pan (about 5 minutes), then transfer to a wire rack to cool completely.

Serving Suggestion

Enjoy warm or at room temperature. These muffins are delicious with a little extra maple syrup drizzled on top or served alongside a hot cup of coffee or tea.