MAPLE PECAN MUFFINS
- 1 1/4 Cups pecans
- 2 1/2 Cups flour
- 1 Teaspoon baking powder
- 1 Teaspoon baking soda
- 1/4 Teaspoon salt
- 1/4 Teaspoon ground cinnamon
- 1/2 Cup granulated sugar
- 1/3 Cup light brown sugar
- 3 Tablespoons maple syrup
- 2/3 Cup butter, room temperature
- 3 Eggs, room temperature
- 1 1/4 Cups buttermilk
- 60 Pecan halves, for decorating
Preheat oven to 350 Degrees
Grease (2) 12-cup muffin pans or use paper liners
Spread the pecans on a baking sheet and toast in the oven for five minutes. when cool, chop coarsely and set aside.
In a bowl, sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, maple syrup, and butter. Beat until light and fluffy.
Add eggs, one at a time beating thoroughly after each.
Pour half the buttermilk and half the dry ingredients into the butter mixture, then stir until blended. Repeat with the remaining buttermilk and dry ingredients.
Fold in the chopped pecans.
Fill the prepared cups 2/3 full. Top with the pecan halves (about three for each muffin) For even baking, half-fill any empty cups in the pan with water.
Bake until puffed up and golden; 20-25 minutes. Let stand 5 minutes before unmolding.