Apple & Pecan Maple Muffins
I always say muffins should have substance - after all, they are muffins and not cake! Dense with apple, sweet with spice, topped with pecans and glazed with maple syrup, these muffins are a favourite of mine.
Ingredients 12
150 g plain flour (all-purpose flour)
150 g wholemeal plain flour (all-purpose flour)
1 tbsp baking powder
2 tsp ground cinnamon
150 g brown sugar, lightly packed
2 sweet eating apples, about 180 g/6 oz each, peeled and cut into 1.5 cm (5/8 in) pieces, such as golden delicious, pink lady or royal gala
185 ml buttermilk, see notes
80 ml light olive oil
2 eggs, at room temperature
1 1⁄2 tsp natural vanilla extract
75 g pecans, coarsely chopped
60 ml pure maple syrup, plus extra to serve (optional)
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Method 5
Preheat the oven to 190°C (375°F) or 170°C (325°F) fan-forced. Line a 12-hole 80 ml (2 1/2 fl oz/1/3 cup) capacity muffin tin with paper cases.
Sift together the , , and into a large bowl, returning any husks left in the sieve to the bowl. Stir in the and and make a well in the centre.
Use a fork to whisk together the , , , and in a bowl. Add to the flour mixture and use a spatula or large metal spoon to fold together until just combined. (Don’t overmix – the batter should still be a little lumpy.)
Spoon the mixture into the paper cases, dividing evenly. Scatter over the and then drizzle with the .
Bake in the preheated oven for 20–25 minutes or until the muffins are golden and a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature, drizzled with extra , if desired.
BakeClub's tips
If you don't have any buttermilk in the fridge you can replace it with 170ml full cream milk mixed with 2 teaspoons lemon juice.
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Notes
9
