Maple Pecan Sourdough Muffins

SOURDOUGH MAPLE PECAN MUFFINS - RECIPE FEATURE IMAGE

Maple Pecan Sourdough Muffins

Moist maple pecan sourdough muffins filled to the brim with fall flavors. Maple syrup, pecans, cinnamon, oats, they're all included alongside your sourdough starter to create these delightful sourdough muffins.

Course Breakfast, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 25

Total Time 35

Servings Muffins

Calories 403kcal

Equipment

1 12 hole muffin pan

Ingredients

Dry Ingredients

300 g All Purpose Flour
100 g Granulated Sugar
60 g Brown Sugar
3 g Ground Cinnamon (1.5 tsp)
10 g Baking Powder
12 g Cornstarch
3 g Salt (just a pinch)
100 g Pecans (chopped)
85 g Rolled Oats (traditional rolled oats not quick oats)

Wet Ingredients

2 Eggs
175 g Buttermilk (see notes for alternatives)
80 g Oil (vegetable oil, coconut oil, melted butter)
160 g Maple Syrup (real maple syrup not flavored)
5 g Vanilla Extract
200 g Sourdough starter (or sourdough discard)

Maple Butter Syrup (optional)

50 g Maple Syrup (real maple syrup, not pancake syrup)
50 g Butter (melted, I've used salted, you can use unsalted if you prefer)

Instructions

Preheat your oven to 190C (375F) and line a 12 hole muffin pan with liners or butter. You can see I've used a square muffin pan but these work perfectly with round muffin pans. Set this aside.
In a large mixing bowl add all of the dry ingredients including all purpose flour, both white sugar and brown sugar, cinnamon, baking powder, cornstarch, salt, pecans and rolled oats. Use a whisk to combine throughly and set aside.
In a separate smaller bowl add all of the wet ingredients - eggs, buttermilk, oil, maple syrup, vanilla and sourdough starter (or discard). Whisk these well until thoroughly combined.
Now pour the wet ingredients into the bowl with the dry ingredients and stir to combine. Don't over mix, just stir enough to wet the dry ingredients.
Now divide the mixture equally among your muffin pans and bake for around 25 minutes or until the muffins are golden brown and baked through.
While the muffins are baking, prepare the maple butter syrup by combining the maple syrup and melted butter in a small dish and stirring well to combine. Set this aside until the muffins are baked.
Remove sourdough maple pecan muffins from the oven and while they are still in the muffin pan, drizzle with the maple butter syrup you prepared earlier. Allow to sit in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Buttermilk - you can use real buttermilk or you can simply add a dash of white vinegar to some whole milk and let it sit for 5 minutes. Either one is fine. I've tested the recipe with both options and there is no discernible difference in flavor. You can use whole milk on it's own if you prefer.

Nutrition