I have a goal. That goal is to share recipes at a time when it makes sense to share them. For example, strawberry recipes when strawberries are ready for picking, and so on. This, however, doesn’t always work out due to my lack of planning, or in this case, my lack of patience.
I first made these muffins back in March when the maple syrup was flowing in Pancake Town, USA, and while I missed the boat on sharing them then, I knew I couldn’t wait an entire year and figured they’d be perfect for the Fall. This is where my impatience comes in, as you can see it’s August and here they are. Close enough, right?
1/2 cup butter, softened
2/3 cup superfine sugar
2 Tbsp ground almonds
2 eggs, lightly beaten
2/3 cup pecans, coarse chopped
1 cup whole wheat pastry flour*
1 cup unbleached flour*
1 1/2 tsp baking powder
2 tsp baking soda
3/4 cup buttermilk
9 Tbsp pure maple syrup
12 pecan halves
*You can also sub 2 cups whole wheat pastry flour or 2 cups all-purpose flour in place of the flours specified.
Preheat the oven to 375°. Line 12 muffin cups with paper liners or grease and flour.
Beat the butter and sugar together until light and fluffy. Stir in the ground almonds then slowly beat in the eggs. Next stir in the chopped pecans.
Sift the flour, baking powder, baking soda and salt into the butter mixture.
In a small bowl, blend the buttermilk with 6 tablespoons of the maple syrup. Pour it into the butter and flour mixture and blend gently until just combined, be sure to not overmix or your muffins will be tough.
Divide the batter into prepared cups, filling about 2/3 full. These muffins will rise quite a bit, so be sure not to overfill. Top each muffin with a pecan half and bake for 20 minutes, or until risen and firm to the touch.
Cool in the pan for about 5 minutes then transfer to a wire rack. Brush the remaining 3 tablespoons of maple syrup on top of the hot muffins until it is all gone.
These muffins are delicious served warm or cold — morning, noon or night. I also find them especially delicious with my Sweet Potato Chili, which I will be waiting ’til the Fall to share, maybe…