We enjoyed the pecan pie recipe so much that I decided to take that idea and modify it into pecan maple honey muffins. I’m still playing with the measurements, but I was so surprised at how much the muffins tasted like the pie. It’s a sweetly perfect treat for winter afternoons, particularly if you are like me and have pecans leftover from baking during the holidays.
This is very much a work in progress, but here is where we are so far.
Pecan Maple Honey Muffin Ingredients
1 Cup Dark Brown Sugar
1 Cup Unbleached All-Purpose Flour
1 1/2 Cups of Chopped Pecans (Note: Chop them fairly small)
2/3 Cup Softened, Unsalted Butter
2 Large Eggs
1 Teaspoon Honey
1 Teaspoon Maple Syrup
Pecan Maple Honey Muffin Recipe Steps
Step 1 Preheat your oven to 350 degrees F.
Step 2 Stir together your dry ingredients – brown sugar, flour, and finely chopped pecans. Note: When I first made this recipe, I used 2 cups of pecans, and I thought it made the muffins a little too nutty, so I pulled back to 1.5 cups and increased the flour.
Step 3 In the stand mixer (or separate bowl), beat together the 2 eggs and the softened butter.
Step 4 Add in the honey and maple syrup and gently stir to combine.
Step 5 Slowly add the dry ingredients to the wet batter and mix by hand. Careful not to overmix.
Step 6 Generously grease 9 muffin cups in a standard muffin pan.
Step 7 Scoop the batter into the muffin pan, filling 9 cups to about 2/3 of the way full.
Step 8 Bake in the middle of the middle rack of your oven for approximately 15-17 minutes at 350 degrees F.
Step 9 Remove muffins from the pan and let them cool for approximately 5 minutes before serving.
Andy suggested topping these with a hint of cream cheese. He was right — the tanginess of the cream cheese was the perfect complement to the sweet nuttiness of these pecan maple honey muffins.
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