Maple Pecan Muffins with Chocolate Chips
If you love the taste of maple and pecan, you will love these muffins. If you can’t find pecans, you can easily substitute walnuts.
Makes12 muffins
Cooking Methodbaking
CostModerate
Total Timeunder 1 hour
Make Ahead RecipeYes
Kid FriendlyYes
Recipe Coursesnack
Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian
Mealbreakfast, brunch, tea
Taste and Texturechocolatey, light, nutty, sweet
Type of Dishmuffins
Ingredients
- 2 cups (500 mL) all purpose flour
- 2 tsp (10 mL) baking powder
- ¼ tsp (1 mL) salt
- 2 tbsp (25 mL) granulated sugar
- ¾ cup (175 mL) chopped pecans, divided
- ½ cup (125 mL) unsalted butter, melted
- ¾ cup (175 mL) packed light brown sugar
- 2 eggs
- ¾ cup (175 mL) milk
- 1 tsp (5 mL) vanilla
- 1 tsp (5 mL) maple extract
- ¾ cup (175 mL) semisweet chocolate chips
- 12-cup muffin pan, lined with paper liners
Instructions
-
Preheat oven to 375°F (190°C).
-
In a medium bowl, combine flour, baking powder and salt.
-
In a small bowl, combine granulated sugar and half of the pecans. Set aside.
-
In a large bowl, beat butter and brown sugar. Add eggs, one at a time, beating well after each addition. Stir in milk, vanilla and maple extract. Stir in flour mixture just until combined. Fold in chocolate chips and remaining pecans. Do not overmix.
-
Spoon batter into prepared muffin cups. Sprinkle evenly with reserved pecan mixture.
-
Bake in preheated oven for 20 to 24 minutes or until puffed, golden and a tester inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack.
Read NextBlueberry Swirl Muffins
2006 Julie Hasson
