Pecan Muffins
Published: Updated:
2 Reviews
About the bake
The muffins are beautifully moist and have a warm honey colour and creamy fudge flavour, offering a toffee richness to this recipe.
9 ingredients6 steps
Method
Step 1
Sift the dry ingredients into a mixing bowl.
Step 2
Beat together the eggs, milk and melted butter and pour into the dry ingredients.
Step 3
Add the pecans to the bowl and stir quickly until just blended - the mixture will look lumpy but it's this that makes the muffins light.
Step 4
Spoon into buttered muffin tins or paper muffin cases, filling them two-thirds full.
Step 5
Bake for 20-25 minutes 200°C, (180°C fan, gas mark 6) until risen and golden.
Step 6
Leave to cool in the tins for 2 minutes then finish cooling on a wire rack.
Ingredients
MetricImperial
- 110gBillington's Unrefined Light Muscovado Sugar
- 350gAllinson's Plain White Flour
- 2 tspBaking powder
- 0.5 tspSalt
- 1 tspCinnamon (ground)
- 250mlMilk (whole)
- 2Egg(s) (free range)
- 50gButter (unsalted)
- 75gPecan nuts (roughly chopped)