Pecan bran muffins with ginger and maple syrup

Pecan Bran Muffins with Ginger and Maple Syrup recipe

This article was published by: Matthew

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
These Pecan Bran Muffins with Ginger and Maple Syrup are a delightful combination of wholesome ingredients and warm flavors. The addition of pecans adds a delightful crunch, while the ginger adds a subtle hint of spice. The maple syrup lends a natural sweetness to the muffins, making them a perfect treat for breakfast or a midday snack. With a moist and tender texture, these muffins are sure to become a favorite among family and friends.

Keywords: Pecan bran muffins, ginger, maple syrup, wholesome, flavors.

Pecan bran muffins with ginger and maple syrup details

Pecan bran muffins with ginger and maple syrup, recipe Rating: 4.6
Number of votes:121

Ingredients

1/2 stick (1/4 cup) unsalted butter

1/3 cup pure maple syrup

36 toasted pecan halves

1-1/2 cups natural flaked bran (do not use a cereal mix)

1/2 cup toasted pecans, chopped

1/2 cup whole-wheat flour (do not substitute white or rice flour)

2 Tablespoons firmly packed brown sugar

1 to 2 Tablespoons crystallized ginger, minced

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup buttermilk at room temperature

6 Tablespoons pure maple syrup

1/2 stick unsalted butter, melted

2 large eggs at room temperature

Preheat oven to 400 degrees. Generously butter a 12-muffin pan or use non-stick muffin pans. Toast pecans needed. (Best to toast pecans in oven that is preheating. A single layer of pecans on a baking tray is toasted in 10 minutes.)

In a small saucepan, melt the 1/2 stick butter with the 1/3 cup maple syrup, whisking together over low heat. Pour this mixture into the 12 muffin cups. Arrange 3 pecans (flat side facing up) on the bottom of each muffin cup. Set aside.

Mix bran, toasted pecans, wheat flour, brown sugar, ginger, baking soda, and salt. In a separate bowl, whisk together the buttermilk, 6 tablespoons maple syrup, melted butter, and eggs. Add to dry ingredients and mix until just combined. Spoon the batter into the muffin cups, smoothing the tops.

Bake for 15 minutes, then cover muffins with a sheet of aluminum foil and bake an additional 5 minutes. Test to be sure muffins are done. Invert muffins onto a rack or plate. Serve warm. Leftover muffins are good for a week or can be frozen for a month.

Makes: 12 muffins