Don't these little babies look great?
And maple and pecans just beg for Fall to arrive.
The maple syrup in them and on top of them make them uber moist and delicious and the pecans add that needed crunch to the overly moist muffin.
And, well, brown butter? Belongs in everything.
These would be great for a brunch or a shower or a tea with your lady friends.
So so easy and so so yummy that you'll have a hard time stopping at just one.
Mini Maple Pecan Muffins
makes around 24 minis
adapted from The Hummingbird Bakery Cookbook via Joy the Baker
2 2/3 cups all-purpose flour
3/4 cups sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cup buttermilk
1 teaspoon vanilla extract
5 tablespoons browned butter, slightly cooled (start with 6 tablespoons and melt it down just over 5 tablespoons)
3/4 cup maple syrup, divided
1 cup coarsely chopped pecans, plus 24 pecan haves (or the largest pecan pieces of the bunch for topping the muffins)
Preheat oven to 325*. Line a mini cupcake pan with paper liners and set aside.
In a large bowl sift together flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk together buttermilk, egg, and vanilla.
Add the wet ingredients all at once to the dry ingredients and stir with a large spoon until just incorporated. Add melted butter and carefully mix until incorporated. Add the chopped nuts and half of the maple syrup (you can guess about half of 3/4 cup) and fold until evenly dispersed throughout the batter.
Fill the muffin cups until about two thirds full. Place a large pecan piece on top of each unbaked muffin and drizzle all of the muffins with the remaining maple syrup.
Bake muffins for 15-20 minutes or until a metal skewer inserted in the center comes out clean.
Allow to cool in the muffin pan for 10 minutes before removing to serve.
Enjoy warm or at room temperature!