Thursday, October 4, 2012

Maple Pecan Muffins

Maple syrup will always remind me of my sister. Yes, syrup will brings to mind waffles and pancakes, trips to Coco's with grandparents, and their refills on hot chocolate. Whatever happen to unlimited hot chocolate refills? But the syrup from the maple tree will always remind me of my little sister. She seemed to always be covered in the stuff.  It seemed like she always had sticky hands full of the good stuff. Adie, this one was made for you. Sticky, sweet and full of love. Miss ya sis. See you soon! 

Lets get this syrup party going. Pecans, maple syrup, vanilla beans and buttermilk. Need I say more?
 You just gotta love a chopped nut. 
 Once loaded in the pan, these muffins are drizzled with some more maple syrup to take it to the next level.
 Enjoy with a glass of milk, some bright colors and think of someone you love, sticky and sweet.

Pecan Maple Muffins
Adapted (just barely) From Joy the Baker

Makes about 16  cupcakes


2 and 2/3 cups flour
3/4 cups sugar
1 and 1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 and 1/2 cup buttermilk
1 egg
1/2 vanilla bean split and seeded or 1 and 1/2 teaspoon vanilla extract
6 tablespoons browned butter
3/4 cups maples syrup, divided
1 cup chopped pecans, plus 12 to 16 large pecan halves for the topping

Preheat the oven to 325 degrees. Line a muffin pan with liners and set aside.

In a small saucepan melt 6 tablespoon of butter over medium heat. Warm the butter. It will crackle and foam and then settle down and produce brown bits at the bottom of the pan. Continue to stir and scrape the bits from the bottom of the pan. Remove from the heat and let cool before using.

In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl whisk together buttermilk, egg and vanilla (bean or extract.)

Add the wet ingredients to the dray and stir until just incorporated. Add melted butter and continue to mix until incorporated. Add the chopped nuts and half of the 3/4 of maple syrup. You can just eyeball it. Fold the nuts and syrup into the batter until blended.

Fill muffin cups about 2/3 full. Place a large half of a pecan piece on top of each muffin and drizzle with maple syrup. Bake muffins for 20 to 25 minutes. Until a cake tester or skewer inserted in the center comes out clean.

Allow to cool in the pan for about 10 minutes before removing. Serve warm. Although these muffins also were a hit cooled and lasted for about 2 days covered at room temp. Enjoy.