Ingredientes para Maple Pecan Muffins
- 1 cup pecan halves
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Ground Cinnamon
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 cup maple syrup
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- Pecan Halves
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Cómo preparar Maple Pecan Muffins
- Preheat oven to 350°F (180°C).
- Line a 20-cup muffin tin with paper liners or grease well.
- Spread 1 cup pecan halves on a baking sheet and toast in the preheated oven for 5-7 minutes, until fragrant.
- Let cool completely, then coarsely chop and set aside. Reserve 60 pecan halves for topping.
- In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp cinnamon.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, and ¾ cup packed light brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 1 cup buttermilk.
- Gradually add half of the dry ingredients to the wet ingredients, alternating with half of the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped pecans.
- Fill each muffin cup about two-thirds full.
- Top each muffin with 3 pecan halves.
- Fill any empty muffin cups halfway with water for even baking.
- Bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Variation for Pecan Spice Muffins: Substitute 1 cup golden syrup for the maple syrup. Increase cinnamon to ½ tsp, and add 1 tsp ground ginger and ½ tsp grated nutmeg to the dry ingredients.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
45g
Fat
23g
Carbs
8g
